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Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert. 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).
Plums, chocolate and hazelnut – this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert 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.
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.
The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself. 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.
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