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Plum-Topped Chocolate Kuchen Recipe

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Plums star in this rich cake. Four to five medium plums will yield 2 cups sliced. —Patricia Harmon, Baden, Pennsylvania

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Plum-Topped Chocolate Kuchen Recipe

Prep: 25 min. + standing Bake: 35 min. + cooling

Yield: 12 Servings

25 35 60

Ingredients

2 cups sliced fresh plums
1/4 cup port wine
1 tablespoon honey
1/2 cup butter, divided
5 tablespoons finely chopped hazelnuts, divided
2 ounces unsweetened chocolate, coarsely chopped
2 eggs
2/3 cup plus 3 tablespoons sugar, divided
2 tablespoons 2% milk
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Whipped cream and confectioners' sugar, optional

Directions

In a small bowl, combine the plums, wine and honey; let stand for 30 minutes.
Meanwhile, grease bottom and 1 in. up the sides of a 9-in. springform pan with 1 tablespoon butter. Sprinkle with 3 tablespoons hazelnuts. Place pan on a baking sheet; set aside.
In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. In a large bowl, combine the eggs, 2/3 cup sugar and milk. Add chocolate mixture. Combine the flour, baking powder, salt and baking soda; gradually add to chocolate mixture just until combined. Transfer to prepared pan.
Drain plums, reserving 2 tablespoons liquid. Arrange plums over batter; drizzle with reserved liquid. Combine the cinnamon, remaining sugar and hazelnuts; sprinkle over top.
Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Serve warm or cold. Garnish with whipped cream and confectioners' sugar if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without whipped cream or confectioners' sugar) equals 263 calories, 13 g fat (7 g saturated fat), 56 mg cholesterol, 286 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Plum-Topped Chocolate Kuchen in Simple & Delicious August/September 2010, p66

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