The combination of chocolate & plums works really well (in my opinion!), so I wanted to create a cake that would bring these flavours together. I added a thin layer of chocolate pastry cream, which I think works really well, however, if you’d prefer to skip it, the end result will still be delicious! 🙂
Ingredients:
Chocolate shortcrust:
- 170g unsalted butter – cold
- 300g plain flour
- 120g icing sugar
- 30g cocoa powder
- 1/2 teaspoon baking powder
- 40g desiccated coconut
- 1 egg
- 2 egg yolks
Chocolate pastry cream:
- 450g + 50g whole milk
- 4 egg yolks
- 90g granulated sugar
- 15g cocoa powder
- 45g potato starch
- 30g plain flour
Plums:
- 550g plums
- 15g cold water
- 20g sugar
Crumble:
- 100g plain flour
- 70g granulated sugar
- 60g butter – melted
Instructions:
Chocolate shortcrust:
- Cut the cold butter into smaller chunks and place in a medium bowl.
- Add the dry ingredients and rub with your fingers until they form fine breadcrumbs.
- Add the egg and egg yolks and bring it all together. Try to work fast, so you don’t over-work the dough.
- Form into a ball, cover in clingfilm and place in the freezer for about an hour.
Chocolate pastry cream:
- Place the egg yolks, 50g milk, cocoa powder, potato starch and flour in a measuring jug and whisk until smooth. Leave to one side for now while you do the next step.
- Place 400g of milk and sugar in a medium saucepan and bring to a simmer over a medium heat, stirring every now and then to keep the milk from burning at the bottom of the pan. Take off the heat.
- Slowly pour half of the hot milk over the egg mixture whilst stirring briskly until combined.
- Put the saucepan back on the stove over a low heat and pour the tempered egg mixture back into it while whisking quickly using a hand whisk. This is to avoid any lumps from forming. Let it cook for a few minutes whilst still whisking until the pastry cream turns thick.
- Transfer into a container/bowl, cover with cling film and press down that it touches the pastry cream and therefore prevents a skin from forming on the top. Leave to cool a little.
Crumble:
- Place flour and sugar in a bowl.
- Melt the butter in a microwave (no need to cool) and add it into the bowl. Using a fork, stir everything until combined – the mixture should start forming into crumbs.
- Place in the fridge for now.
Plums:
- Cut the plums into 8 pieces.
- Place the plums, water and sugar in a big pan over a medium heat and let it all cook for a few minutes until the plums turn juicy and softer. Making sure to stir from time to time.
- Take off heat and let them cool a little.
Putting it all together:
- Preheat the oven to 180C – no fan.
- Line a 33x23cm deep baking tray with baking paper.
- Take the shortcrust out from the freezer and cut it into 1cm pastry discs/slices and spread them out in the baking tin. Using your fingers, press the slices gently to make them thinner and more even, so that the pastry turns into one big piece.
- Using a fork, make holes in the shortcrust pastry.
- Bake for about 20-25mins. Take out of the oven and let it sit for a few mins.
- Spread the chocolate pastry cream (it will be a thin layer :)) on top of the baked shortcrust, followed by the plums. Sprinkle with crumble. Return to the oven and bake for another 35-40mins.
- Let the cake cool in the tray.
- Before serving, dust with some icing sugar.
Enjoy!
