Bittersweet chocolate    340 grams / 12 ounces

Unsalted butter, cubed  170 grams / 6 ounces

Sunsweet Dried Plum Purée     140 grams/ 1/2 cup

Hazelnut flour    130 grams / 1 cup

Tapioca flour     35 grams / 1/4 cup

Salt      4 grams / 1 teaspoon

Eggs, large       300 grams / 6 each

Demerara sugar 180 grams / 1 cup

Vanilla  10 grams / 2 teaspoon


Yield: four 4.5-inch cakes or one 9-inch cake (if baking one cake, check for doneness after 40 minutes)




1. Preheat the oven to 375°F. Lightly butter four 4.5-inch springform pans. 

2. In a double boiler, melt the chocolate and butter together, stirring occasionally. Remove from heat and stir well. Stir in the purée.

3. In a bowl, whisk together the hazelnuts, tapioca flour, and salt. In a separate bowl, whisk together the eggs and sugar until evenly blended. Whisk the chocolate mixture into the eggs and sugar gradually, then continue to whisk until smooth. Stir in the hazelnut mixture. 

4. Pour the batter into the prepared pans. Bake for 25 minutes or until the cakes are set on the sides (they may still be soft in the center) and the top is dry to the touch.

5. Cool completely on a wire rack completely before removing the pans.



Formulation courtesy of Sunsweet