Plum season from high summer to late autumn brings a bounty of magically named varieties including Amber Jewel, Midnight Sun and Tegan Blue. Sweet, juicy and slightly acidic, they are a delicious foil for rich dark chocolate in this decadent cake, which is also gluten free.
180 g dark chocolate, roughly chopped
120 g unsalted butter, diced
4 eggs, separated
100 g + 1 tbsp rapadura or soft brown sugar
1/3 cup Greek yoghurt
1 tsp vanilla extract
½ tsp salt
75 g ground almonds
40 g buckwheat flour
4 semi-ripe plums, sliced
Preheat oven to 180˚C. Spray and line the base of a 22cm fluted tart/quiche tin.
Melt the chocolate and butter together in a bowl over simmering water or slowly in the microwave. Stir to combine.
Beat the egg yolks, 50 g of the rapadura sugar, yoghurt, vanilla and salt together until lightly frothy and combined. Mix in the ground almonds and buckwheat flour.
Beat the egg whites until just starting to stiffen. Add the remaining 50 g rapadura sugar and beat until stiff and creamy. Fold the egg whites into the chocolate mixture until combined and spoon into the prepared tart tin.
Arrange the plum slices in a concentric pattern and then sprinkle over the remaining tablespoon of sugar.
Bake in the oven for 20 minutes before reducing the temperature to 150˚C for another 10 – 15 minutes until the middle has just set.