Chocolate Mousse Cake with Rosemary Scented Plums

My company www.peachytarte.co.uk is a seasonal recipe club providing simple yet stunning prepare ahead dinner party recipes. This is my favourite delicious recipe from September.

1. 1

   Method
   •Pre-heat the oven to 180ºC.
   •Line the bottom of the cake tin with greaseproof paper.
   •In a glass bowl, melt the butter and chocolate in the microwave on full power in 30 second bursts, should take about 2 minutes depending on the power of your microwave. In a separate bowl, whisk the egg yolks with half of the sugar, when the chocolate and butter has melted, whisk into the egg yolk mixture.
   •In a clean bowl, whisk the egg whites until stiff, then whisk the remaining sugar into the whites. Drizzle the chocolate mixture around the edge of the whisked egg whites and gently fold the chocolate into the whites until all is combined.
   •Pour the mixture into the cake tin and bake in the oven for 25 minutes. Remove from the oven and allow to cool in the tin. Store at room temperature, do not place in the fridge.
   •Whilst the cake is cooking, prepare the plums, cut them in half and remove the stone, then place them, cavity upwards, into a snug oven-proof dish. Mix the honey, vanilla extract and red wine together. Put a small dab of butter on each plum half, drizzle the honey and wine mixture over and finally place a small sprig of rosemary on each plum. Place the dish in the oven and roast for 20-30 minutes until soft, basting with the juices halfway through, then serve them warm with the cake or they are equally nice served cold, (You can prepare to this point earlier).
   •When ready to serve, take the cake out of the spring form tin and place onto a plate. Serve in slices with a spoonful of plums with some thick cream.
   If you like this recipe find more great recipes at www.peachytarte.co.uk