Moist chocolate cake with plums or cherries

Ingredients for 1 servings:

• 125 g butter or 100 g sesame oil
• 300 g milk chocolate, e.g. from chocolate bunnies, Santa Clauses or similar
• 3 large eggs, size L or XL
• 100 g cane sugar, or more if necessary, depending on your taste
• 50 g flour
• 1 tbsp, heaped cocoa powder, or more if desired
• 1 tsp cinnamon
• 1 packet of baking powder
• 1 jar plum(s) or cherries, about 350 g
• some powdered sugar for dusting
• some cinnamon for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Super juicy – great for making chocolate bunnies, Santa Clauses, etc.

Place the butter in a small saucepan and melt over low heat, or gently warm the sesame oil. Add the chocolate while stirring, continuing to melt until smooth. Do not allow the chocolate to overheat. In the meantime, separate the eggs. Beat the egg yolks and brown sugar with a hand mixer or food processor until very fluffy. Gradually stir in the melted chocolate-fat mixture. Mix the flour with the cocoa, cinnamon, and baking powder and stir in. Beat the egg whites until stiff peaks form and carefully fold into the chocolate batter, a spoonful at a time, until a uniformly fluffy batter forms. Pour the batter into a 28 cm springform pan lined with baking paper. Drain the plums or cherries well and scatter them evenly over the batter. Bake the cake in a preheated oven at 180 degrees Celsius for approximately 30 to 35 minutes, or longer depending on the oven. If necessary, cover with aluminum foil and do a skewer test. Let the cake cool and dust with powdered sugar and cinnamon. The cake tastes great served warm with freshly whipped cream. Depending on your taste, you can also use dark chocolate, but double the amount of sugar, or use other fruit, such as apricots or figs.