Chocolate Plum Dream

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 75 g sugar
• 75 g butter or margarine
• 1 egg(s)
• Fat for the mold
• 170 g hazelnuts, chopped
• 120 g powdered sugar
• 4 eggs
• 1 lemon(s), zest
• 1 packet of vanilla sugar
• 2 tsp, heaped baking powder
• 1 pinch of salt
• ½ tsp cinnamon
• 450 g plum jam
• 150 ml cream
• 180 g dark chocolate

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

dreamy and simple cake, made from a 26 cm springform pan

For the shortcrust pastry: Place the flour, baking powder, and sugar in a bowl and sprinkle the butter over the top. Add the egg and knead until the dough is slightly glossy. Refrigerate the dough for 30 minutes. For the nut filling: Place all ingredients in a mixing bowl and whisk. Spread the shortcrust pastry evenly in a greased 26 cm springform pan. The edges should be about 2-3 cm high. Spread the plum jam evenly over the pastry and carefully pour the fairly runny nut filling over the plum jam. Bake the cake for 30 minutes in a preheated oven at 170°C (convection oven), then let it cool. For the ganache, chop the chocolate into small pieces and add it to the boiling cream. Stir everything with a whisk until smooth. Let the ganache cool in the refrigerator. When the cake and ganache have cooled, beat the ganache briefly with a mixer (not for too long or the ganache will break) and spread it on the cake.