Chocolate Plum Pudding Cake Food

CHOCOLATE PLUM CAKE

Steps:

• Preheat oven to 350°F. Butter bottom and sides of springform pan and line bottom with parchment.
• Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
• Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into chocolate mixture until well combined.
• Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10-12 minutes. Using a rubber spatula, fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
• Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.
• Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45-55 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
• Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Mound whipped cream in center of cake, then dust with cocoa powder.

PLUM PUDDING

Steps:

• Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
• Serve with warmed Hard Sauce.
• Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

CHOCOLATE PLUM PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
• Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
• Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

CHOCOLATE PLUM PUDDING

Steps:

• Preheat oven to 350°F. Grease 9x9-inch baking pan. Mix first 3 ingredients in small bowl. Stir prunes, sugar, eggs, chocolate, oil and vanilla to blend in large bowl. Mix in flour mixture. Transfer to prepared pan. Bake until pudding is set and slightly puffed at edges, about 25 minutes. Immediately cover with foil and refrigerate overnight. Cut into 16 squares and serve.

CHOCOLATE PLUM PUDDING CAKE

Steps:

• In a large bowl, cream butter with sugar.
• Beat in eggs, then applesauce.
• In another bowl, stir together flours, baking soda, salt, spices, and cocoa.
• Beat into applesauce mixture and then stir in raisins and walnuts.
• Turn batter into greased and floured tube pan.
• Bake cake in a 350 F oven for 1 hour and 2 minutes, or until cake tests done with a toothpick.
• Let cool on a rack and then chill.
• When serving dust with powdered sugar.

SUGARPLUM PUDDING CAKE

Steps:

• In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon and nutmeg; add to creamed mixture alternately with buttermilk. Beat just until combined. Fold in plums and walnuts., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, melt butter; stir in sugar and buttermilk. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Stir in coconut and vanilla. Immediately spread topping over cake when removed from the oven. Serve warm.

PLUM, HAZELNUT & CHOCOLATE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.
• Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.
• Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.

CHOCOLATE PUDDING CAKE I

Steps:

• Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
• Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
• Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
• Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
• Chill until ready to serve, at least one hour.

PLUM-TOPPED CHOCOLATE KUCHEN

Steps:

• In a small bowl, combine the plums, wine and honey; let stand 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., Preheat oven to 375°. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. In a large bowl, combine eggs, 2/3 cup sugar and milk. Add chocolate mixture. Combine 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 cinnamon and remaining sugar and hazelnuts; sprinkle over top., Bake 35-40 minutes or until a toothpick inserted in 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.