We’ve got THE chocolate cake recipe you need to top your Mezze tray from Maxwell & Williams with. It’s delicious and totally Instagram-worthy!
Ever shopped for a plate or platter and thought you’d like a taste of the deliciousness in the photograph? We sure have. Exquisite cheeses on that board, creamy risotto in that serving bowl, or even the bubbly in that flute! 😉
What’s had us all heart-eyed since its arrival is the Mezze tray collection from Maxwell & Williams. From the gold-finished handles to the lavish stone boards, to the very decadent treats sitting upon them… we’re in love! <3
Now you can have your cake and eat it too because we’ve got a hold of the recipe for the very cake you see on these beautiful Mezze serving trays.
Created by Georgia McDermott from GeorgeEats, this recipe with stewed blood plums is unlike any other regular chocolate cake! It’s perfect for winter, for the family or just because 😉
Chocolate cake with stewed blood plums
Prep: 20 mins
Cook: 40 mins
For the cake:
• 200g dark cooking chocolate
• 150g butter
• 4 large eggs
• 1 ½ cups almond meal
• 1 tablespoon espresso
• 50g caster sugar
• 50g brown sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
For the plums:
• 5 ripe blood plums
• 1 teaspoon maple syrup
• ½ vanilla bean paste
• 20g butter
- Preheat the oven to 180 degrees Celsius. Using the double boiler method, melt the chocolate and butter in a stainless steel bowl over a pot of boiling water, ensuring the water doesn’t touch the base of the bowl. Once it is completely melted and combined, add the sugar, salt and espresso, and continue to stir until the sugar granules disappear. Remove from the heat.
- Separate your egg yolks from your whites, ensuring your utensils are squeaky clean, and beat the egg whites until stiff peaks form.
- In a large bowl, combine the almond meal with the chocolate mixture, followed by the egg yolks, and mix well.
- Gradually, spoon by spoon, mix in the beaten egg whites, until they are completely combined, and you are left with a fluffy chocolate cake batter.
- Take a lined and greased 21cm spring form cake tin and pour in the batter. Put it in the oven for 35-40 minutes.
- While the cake is cooking, slice your plums and put them in a medium saucepan along with the other ingredients. Cover them and cook on a gentle low-medium heat until they soften and become juicy. Remove from the heat.
- Once the cake has cooled, remove it from the tin, spoon over the stewed plums and serve. Voila!