Chocolate plum cake

Ingredients for 1 servings:

• 1 pack of ready-made mix for marble cake
• 3 eggs
• 300 g butter
• 60 ml milk
• 300 g dark chocolate coating
• 200 g plum jam
• 1 apple (Granny Smith)
• 8 large plums
• 1 tsp, heaped cinnamon powder
• 100 g almond sticks
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 1 hour; Total time approx. 15 hours 30 minutes

with blessings from the calorie god

My baking mix requires 3 eggs, 150g butter, and 60ml milk, which are included in the list of ingredients. I use a round silicone mold with a 24cm diameter. Pit the plums and cut them into cubes. The cubes should cover an area equal to the size of the baking mold and not overlap. Leave uncovered overnight to allow some of the moisture to evaporate. Mix the batter according to the package and divide it into thirds. Melt 200g chocolate coating with 150g butter in a bain-marie and mix well, then stir in the chocolate powder from the baking mix. Mix the chocolate mixture with one-third of the batter. Mix the plum jam with the second third of the batter. Set aside a handful of diced plums and fold in the rest. Peel the apple and cut into small cubes (approx. 8mm). Toast the almonds in a pan. Mix the last third of the batter with the cinnamon, then fold in the apple and a good 50g almonds. Grease and flour the baking pan. Pour in the chocolate batter and smooth it down. My pan was filled to a depth of 1 cm. Repeat with the plum batter and the apple-cinnamon batter. Press the reserved plum pieces into the top of the batter. Bake according to the baking mix instructions. (Approx. 1 hour in an oven preheated to 180°C (top/bottom heat).) Let the cake cool. Melt 100g of chocolate coating. Using a pastry brush, spread the chocolate coating thinly but opaquely over the cake, scattering the remaining almond slivers over the still-melted chocolate. Cut the cake into 12 slices.