Remove bowl from saucepan. Took longer to bake than recommended but that's my oven. I loved the flavor, the texture. For this recipe, the size of the eggs probably matters a lot. Easy and delicious! 1785 Inn's Chocolate Mousse on the Half Shell. Wild Plum Mousse Recipe: Light, Fluffy, and Low Carb, Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window). Preheat oven to 350°F (177°C). One suggestion: instead of '5 eggs' why not give the actual volume of the eggs before beating..(unfortunately I didn't measure my 6 'large' eggs. Poor Man's Cake. This wild plum mousse is not only delicious, but versatile. I left the skins on the plums (which were very ripe) and they puréed well. 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan, 1 pound ripe or very ripe plums, coarsely chopped, 6 ounces bittersweet chocolate (70–72% cacao), coarsely chopped. Pour batter into prepared pan and smooth surface. I considered putting the extra in a couple of smaller individual-sized cake pans, and then I thought "what the heck... maybe it won't rise that much" and just put all the batter in. One of the best chocolate cakes I have ever made and had. Delicious! Luckily, I slid a tray underneath in case it overflowed, because it overflowed a lot!! It took the full time to cook through to the centre. Beat on high for five minutes. Transfer the juice to a large bowl, cover, and refrigerate for 3 hours or until the gelatin is softly set. So moist, so light! I used two round moulds and 40mins baking time for each. When the gelatin has softened, add it to the plum puree. Italian Plum Cake: 3/4 cup (1 1/2 sticks) unsalted butter, softened. Such a great cake! I beat the egg and sugar mixture the full 12 mins. 1 1/2 cups milk. I used beautiful Italian plums which would be better idolized in a crumble. The mousse needs to chill in the refrigerator for 15-30 minutes before it can be served. I followed the directions completely, and I am an experienced baker. If you’re making a mousse cake, the mousse needs to set before the cake is unmoulded. 1 1/2 teaspoons lemon zest I have made this cake 3 times so far (lots of plum to use up). Heeding the warnings of other reviewers of having a lot of batter I used my largest springform pan which is marked as 25 cm which is 9 7/8" diameter when you measure the bottom. But so easy! I used the convection oven setting and it probably took about 60-70 minutes before it was done. Before serving, top with a layer of whipped cream, or decorate it with perfectly placed pieces of fruit. HOME > Blog > Wild Plum Mousse Recipe: Light, Fluffy, and Low Carb. Stir in prunes, raisins, mandarin orange peels, and cinnamon sticks; bring to a boil. Preheat oven to 350°F. The cake was so moist with the plum purée and held up for 3-4 days after only requiring a bit of reheating. Don't be surprised if it falls a bit in the middle—this is perfectly normal, and does not alter the beauty of this wonderful cake. Click here to return to the list of signature cakes. Sorry, your blog cannot share posts by email. Maybe most people are frightened of unfamiliar foods. Warm the plum puree with the sugar. If it feels smooth, the gelatin has dissolved. Spiced Fruit and Nut Christmas Cake. Makes 1 9 inch cake pan We are alive We are alive! Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). (You’ll have a little filling left over to serve with whipped cream in individual dishes.). So moist. I'm in New Zealand and plums are not in season yet,but sooo want to make this cake. Not sure why only 55% would make it again. 850৳ – 2400৳ Regular Birthday Cake LEMON MOUSSE CAKE. If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve. I used very ripe plums and left the skin on that gave the cake a pleasant tangy taste. This was a perfectly moist cake even at the edges. I’d say they’re more sour than traditional, store bought plums, and about the same (maybe just a teeny bit sweeter) than P. americana. Next time I might up the flour a bit more. So moist and rich in flavor, yet light enough! I’ve tried this recipe with plum juice and grape juice, and both are excellent. It was full almost to the rim but it was perfect, it didn't overflow. Looks good. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). When the plum puree is slightly cool, add the whipped cream into the base and fold gently until all ingredients are incoporated. As an Amazon Associate, I earn from qualifying purchases. Are these plums sweeter? It doesn't need it. If you don't think the whole cake will be eaten at once, then you might want to put the whipped cream in a lovely bowl to the side. Poor Folk's Plum Pudding. Add cooked tapioca to the fruit mixture stirring until combined. Filling: Sprinkle gelatin over water; let stand until softened, about 5 minutes. Plum Pudding. The crunch of the cookie emphasizes the airy, creamy texture of the mousse. Eggless Vegan Recipe. It took 70-75 minutes, and still was mousse-like in the center. Poires en Surprise. Its 22nd already and we are all still here. Mound whipped cream in center of cake, then dust with cocoa powder. I like it best served with a thin ginger snap (or two). It was soft, moist and DELISH! 2 yolks. Great recipe, lovely moist, great flavour.... You can actually make this for Christmas and stuff as a 'plum cake' by adding a few raisins and cashews. This is your mousse. I think 50 mins for two, combined, is too less and looking at other comments, no wonder some turned out like a mousse. To make individual, low carb servings, spoon the mousse into individual dishes, topping with whipped cream. but agreed, 9" Spring form really wasn't big enough - was full to the brim it only overflowed during baking slightly, but it did make for some crispy edges, if I do this again I'd do it in a 10" :). This is way problematic. What a great balance of flavors! While the gelatin is blooming, heat the remainder of the juice in a sauce pan, whisking in the sweetener, lime juice, and salt. What’s their name? It's a great recipe for the last plums of the season and having a lot of them I decided to give it a try despite not being chocolate's biggest fan. I made this for friends and family and we all thought it was great - moist, not too sweet, not too rich ( I had in fact been worried after tasting the batter that it might be too tart, but baking seemed to balance that out). There were lumps of unincorporated flour in the first cake I made. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 1 1/4 cups brown sugar. In a bowl take cream, powder sugar and … Transfer it to a bowl and keep in fridge. https://www.epicurious.com/recipes/food/views/chocolate-plum-cake-56390135 I used the plums with the skins and the only difference I baked it in a spring form pan an inch larger than the one specified. Sounds SO good.. Off to the freezer to see if I still have frozen plums. I started out by filling the springform to about 1/2" from top, and put the extra 2 or 3 cups batter in another pan. Whisk together yolks, sugar, and lemon zest and juice in a small, heavy saucepan. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Also, I did not put any sugar in the whipped cream. The gelatin has fully bloomed when the surface of the juice looks solid and wrinkled, and very few gelatin grains are still white and visible. https://www.rachaelraymag.com/recipe/plum-good-ice-cream-cake To make a pie, pour the mixture into a graham cracker crust and move it to the refrigerator for an hour or two, until the mousse has set firmly. Sprinkle the gelatin onto 1/4 cup cold plum juice and let it bloom for five minutes. I also didn't use that cream topping because this wasn't for immediate consumption. The street plums I harvest are mostly Prunus cerasifera. Your email address will not be published. Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. 3 eggs. Thanks for bringing it for dessert. It definitely has a very 'plummy' flavor. I used my 10" springform, as I don't have a 9", checking it at 45 minutes. This will be my go-to chocolate cake recipe! The texture is like a lighter, fluffier flourless chocolate cake. Heat oven to 300F. I made this cake this evening and wow it was great.... used Ontario ripe plums and pitted them and threw them in my blender. You could also just fold it into the whipped cream and call it a fool! This was a big hit with the dinner guests. If you’re feeling fancy, use parfait dishes and create alternating layers of mousse and cream. It’s only now, in the downtime that is winter, that I’ve had time to play with the juice, and I’m really happy with the results. I used a 9" springform pan. So I looked up for cake recipes with plum and came across a couple and one was this. There was no overflow but I did put a cookie sheet under the pan just to make sure. A hint to remove those plum skins....boil a large pot of water, remove from heat and add plums for 2 mins. PLUM CAKE. Backyard Forager to the rescue! Roast for 30-35 minutes, or until the plums are soft and have started to release their juice. 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. Maybe they don’t see the plums, because the color of the fruit blends in with the color of the foliage. It would be hard for me to do all these steps since I am handicapped. I loved this cake! In a mixer take plums, sugar and water. Four split layers of chocolate cake filled with three layers of chocolate mousse. Everyone at the party raved about the cake. https://www.passionateaboutbaking.com/jamun-wild-indian-java-plum-mousse Its fairly rich so I would also have preferred it with ice cream or vanilla flavored greek yogurt instead of whipping cream. Grease four 8-inch or 9-inch cake pans, line with parchment paper, … Lasts a while on the counter, and freezes well too! Also this recipe filled my 9" springform almost to the top, but didn't overflow. Meanwhile place the white … Step 1 Pour peaches, pears, cherries, and all syrups from the canned fruit into a large pot. Noone asked for seconds and I couldn't give it away when everyone was leaving. Followed the recipe with no additions or subtractions. If you’re planning to layer the mousse, each layer must set before you add the next layer on top. Powered by the Parse.ly Publisher Platform (P3). I also had the cake rise above the 9 inch pan, but this did not ruin it. 1785 Inn's Fudge Delight. In order to compensate, I used 1/4 cup less sugar. I juiced the fruit, canned the juice, then made fruit leather from the pulp. This was simply decadent and sooo good without being sickly sweet. xo. I’m only familiar with P. americana. Stir plum purée into chocolate mixture until well combined. Definitely a keeper, my only question would be when plums are out of season what other kind of fruit I could possibly use to achieve the same result. A Pair of Pumpkin Pies for Thanksgiving. So the cake looked "rustic", but it tasted amazing. Megancach...Preparation calls for puree of plums until smooth. I also combined the flour and chocolate mixtures first before folding that combination into the eggs with sugar. Biggest tip in this recipe is- use your COMMON SENSE! If you want to play around with liquid sweeteners like honey, maple syrup, or agave nectar, please let me know how that works! Ellen Zachos is a forager and horticulturist who is passionate about wild food and drink. Thanks! Deselect All. The cake came out more like a mousse and had an indistinct backdrop flavor to chocolate. It was so moist and delicious. The cake is iced with chocolate butter cream and topped with melted fudge and milk chocolate accents. There was way too much batter. Pompadour Pudding. This is a definite repeat. Taste the juice and adjust for sweetness if needed. I couldn’t even taste the artificial sweetener. This dessert is light, fluffy, and full of flavor. ORANGES MOUSSE CAKE. I bet it would work wonderfully with the juice of any wild fruit (prickly pear is next on my list!). The cake baked a lot longer than indicated. Add the bloomed gelatin to the juice, and whisk over low heat until the gelatin has dissolved. Most recently I made it with artificial sweetener, and the flavor was great. Post was not sent - check your email addresses! Plum & marzipan pie. I have made similar cakes this way. (And I've never given anything two stars.). Place the plum halves in a shallow baking dish, cut side up. Can I use canned plums? Mix gelatin powder with cold water. I haven't made this yet, but would like to know if I could use baby food plums to shorten the steps? Some blog posts here include links to products on Amazon. 6-Hour Cheesecake. Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. The method called for folding in the dry ingredients but that left too many funny lumps in the batter. Pour the plum compote over the frangipane and even it out. Beating the eggs and sugar was the most challenging part but with the help of a hand mixer I got it done in 18 min plus worked out my arms! I made this recently because I had too many leftover plums that were about to go bad and I didn't wanna "lose" them. In the meantime, soften the gelatin in an ice bath. Hi Alan! Think the 10" is the way to go. Only issue is that you really have to check for larger lumps of flour when you fold it in. Whatever the reason, unappreciated fruit was falling to the ground all around my neighborhood. After cooling, the cake had sunken to about 1" thick - not so attractive! This recipe is not flawless, so please your experience and knowledge. Test by rubbing a little bit of juice between your fingers. Plum Crostata. With a 3 cm cookie cutter cut out the frangipane and plum compote circles and place it in the middle of each square. 1785 Inn's Cranberry Oatmeal Cookies. Combine chocolate and 3/4 cup butter in a large heatproof bowl. Required fields are marked *. One of the best chocolate cakes ever! 1 cup (200ml) plum puree, if beginning with fresh plums use a pound, pitted) Instructions. I believe the smaller clumps of flour bake into the cake. You can serve it in individual dishes or make one big, tasty pie! I added some sliced plums on the top of the cake along with the whipped cream and shaved chocolate instead of cocoa powder and it was pretty. As a baker I was always a bit disappointed with the result though: even though I had beaten the eggs for the full 10 min, the cake was very low in the middle (hidden by the whipped cream piled on top I admit). Transfer the softly set gelatin to the bowl of a stand mixer and add the egg white. Place the silicone mould in the freezer while you make the chocolate mousse. Sprinkle the gelatin onto 1/4 cup cold plum juice and let it bloom for five minutes. Remove Plum Cake with Almond Streusel. But I would make it again because despite all this, it was amazing in every way. I used a normal round mould. Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10–12 minutes. All that sugar would undermine the plum flavor. a beautiful fully risen cake with just a slight lowering in the middle as it cooled. 4 ratings 4.5 out of 5 star rating. It should take no more than five minutes. Really delicious in any case but my first 2 looked uncooked in the middle. Followed the recipe as is and would definitely make again! To make a pie, double the recipe. Top this deep pink pie filling with a lattice … Line each pan with … Bake cake until center is set and sides are beginning to brown, 45–55 minutes. This recipe makes four 8-ounce servings. Poor Man's Turtle Candy. Most people don’t seem to realize that the purple-leaf plums planted as landscape trees produce very tasty fruit. Recipe fit a 9" springform pan with no overflow but did put a metal tray underneath just in case. Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert. I followed the recipe exactly , it is quite easy in my opinion. I had to remove from oven and create a souffle collar from foil to prevent overflow. Drizzle with honey and top with the thyme sprigs. Thanks. Place it in the freezer for minimum of 3 hours to firm up. Let it sit so the gelatin will bloom. The juice will almost double in volume and the color will become much lighter. Guests raved about it but I decided to try something different the 3rd time: I added one egg, whipped them well as required, added plums to chocolate/butter melt as indicated but decided to the incorporate the flour mixture to the chocolate/plum mixture (no more raw flour lumps) before folding all slowly and lightly into the eggs... Voila! First, HJENGEL, I think you could definitely try using baby food pureed plums! I added some dutch cocoa powder just because --\_(* *)_/-- I reduced the sugar to around 1 cup because I don't like the desserts too sweet and I recommend that too in order to get the plum flavor. A lovely dense chocolate cake which I preferred fresh and still warm over cold the next day. So lets celebrate Christmas and the new year:) I have… Continue reading » You’ll want to adjust the sweetener, depending on the fruit you use. I will keep baking it as often as possible. This won’t cost you a penny, but the teeny tiny bit I earn will help offset the expenses of maintaining this website. You do not peel the plums. Have made this twice - really delicious! I'm glad I did! I am in Denver so adjusted for altitude (added an extra tablespoon of liquid and also of flour, and subtracted 1 1/2 tablespoons of sugar). This was wonderful! I suggest perhaps mixing the flour with some of the wet until smooth before adding it to the whole bowl of wet ingredients. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools). Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the … Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined. Enter your email address and I'll send you notifications of new posts. Also recommend using the 70% cocoa they say, to really get that flavor. Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). So yummy! Mini Wild Greens Quiches: Crustless & Low Carb. Cook in microwave for 20 to 25 minutes or until tapioca looks transparent, stirring every few minutes. This was a great year for stone fruits in Santa Fe, and I harvested a lot of plums both from street trees and in the wild. Blend it into a smooth thick puree or paste. But the batter was a lot in quantity for one pan. 0 out of 5. Butter bottom and sides of springform pan and line bottom with parchment. I added the eggs one at a time and beat after each addition. 115 Reasons to Get Excited for Fall Baking, 40 of Our Very Best Chocolate Cake Recipes, Our Editor's 7 All-Time Favorite Chocolate Cakes, This Chocolate Cake Has a Secret Ingredient. Add sugar and milk and bring to boil, stirring constantly. Remove plums from water and those skins will slide right off. 0 out of 5. Your email address will not be published. I could not find 70% cacao chocolate so I used 60% and the recipe turned out perfect. It was served with whipped cream. This should take 2-3 minutes. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. Pour tapioca in a bowl and add enough water to cover. It turned out amazing. After baking about 15 minutes, the batter was rising above the rim of the springform. It worked out great. Stir until chocolate is melted and smooth. I liked the basic ingredients and method and went for it. I kept adding another 5 or 10 minutes so I don't remember exactly how much extra time it was. Good luck! Reduce heat to low and simmer until slightly thick, about 2 hours. Maybe because I used farm fresh eggs that probably more than doubled in size when I beat them, I had more batter than would fit in a 9 inch cake pan.