250 grams dark chocolate, melted
180 grams roasted nuts*
200 grams gluten free or regular biscuits, roughly broken**
230 grams butter, very soft but not melted
1 cup caster sugar
finely grated zest 1 orange
6 x #7 eggs (large)
100 ml cream
150 grams chocolate, finely chopped
1 teaspoon neutral oil such as rice bran
1 cup cream softly whipped
caramelised plums, recipe below
1/4 cup roughly chopped nuts (optional)
1 kilogram firm but ripe plums
⅓ cup caster sugar
½ cup water
finely grated zest and juice 1 orange
Halve and stone the plums then cut each half into 3 wedges.
Preheat the oven to 160°C fan bake.
Grease a 24cm spring form cake tin and line the base and sides with baking paper.
Put the nuts and biscuits in a food processor and grind finely. Set aside. Beat the butter, sugar and orange zest until pale and creamy then beat in the eggs one at a time.
Add the nut mixture and the melted chocolate and gently but thoroughly mix to combine. Place in the cake tin and smooth the top.
Bake for 40 minutes or until a skewer inserted into the centre comes out with a few moist crumbs attached. Cool completely before removing from the tin.
Glaze: Heat the cream to just below boiling point. Take off the heat and add the chocolate. Leave for 2 minutes then add the oil and whisk until smooth. Cool for 10 minutes.
To serve: Place the cake on a serving plate and pour over the glaze, spreading it evenly and letting it drip down the sides of the cake and sprinkle with the chopped nuts (if using). Cut the cake into wedges and serve with the plums and cream.
*Roasted mixed nuts are available in the loose bins section at supermarkets.
**Any flavour biscuit, gluten free or regular can be used but not one with a cream filling. I used a spiced coconut biscuit.
Put the sugar, water, orange zest and juice in a large sauté pan and bring to the boil, stirring to dissolve the sugar.
Boil for 3 minutes then add the plums and cook, stirring often, until the plums are tender and the juices are syrupy, about 15-20 minutes. Cool.
Plums can be cooked 3-4 days ahead of serving. Cover and refrigerate. Makes about 2 ½ cups.