John Myers
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Chocolate Cake with Plums and Cinnamon Cream
The perfect chocolate cake with plums and cinnamon cream recipe with a picture and simple step-by-step instructions.
Fruit topping
- 75 ml Oil
- 100 g Sugar
- 1 packet Vanilla sugar
- 120 g Flour
- 1 packet Chocolate pudding
- 2 tsp Baking powder
- 75 ml Sparkling water
- 1 Glass Plums
- 1 packet White cake topping
- 2 blackboard Dark chocolate
Covering
- 500 ml Cream
- 2 packet Vanilla sugar
- 3 packet Cream stiffener
- Cinnamon to your own taste
Also
- 2 tbsp Chocolate shavings
- Preheat the oven to 160 °. Line the springform pan with baking paper.
- Put the dough ingredients in a bowl and stir on the high speed of the food processor.
- Put in the baking pan and bake for about 20 minutes, stick test.
- Let the soil cool down for a day.
- Pour off the plums, cook a glaze with the juice and the cake glaze and melt the chocolate in it, place the plums on the bottom, place with the glaze in the refrigerator for about 2 hours and leave to cool.
- Finally, whip the cream with the cream stiffener, Vabille sugar and cinnamon until stiff, lift, spread the icing on the cold plums and sprinkle with grated chocolate.
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