¾ cup dried plums (4 ounces)
½ cup semi-sweet chocolate chips
½ cup boiling water
⅓ cup all-purpose ﬂour or whole wheat pastry ﬂour
⅓ cup unsweetened cocoa powder
⅓ cup packed brown sugar
¼ teaspoon salt
3 large eggs
⅓ cup granulated sugar
¾ cup chopped walnuts, divided
¾ cup walnut halves
- Preheat the oven to 325°F. Lightly coat an 8-inch round spring-form pan with cooking spray. Place a baking dish (any size) half-ﬁlled with water on the lower rack of your oven.
- In a small bowl, combine the plums, chocolate, and boiling water. Let stand for 5 minutes until the plums soften and the chocolate melts. Stir. In a food processor, combine the plum mixture, ﬂour, cocoa powder, brown sugar, and salt. Whir until nearly smooth.
- In a large mixing bowl, use a hand whisk or mixer to beat the eggs and granulated sugar until thick and foamy. Stir in half of the plum mixture. With a spatula, gently fold in the remaining plum mixture along with ½ cup of the chopped walnuts. Do not over mix.
- Pour into the prepared pan. Arrange the walnut halves evenly around edge. Sprinkle the remaining ¼ cup chopped walnuts in the center. Bake for 25 to 30 minutes, or until the center feels set when gently touched. Cool completely before slicing. Serve at room temperature or chilled.
Rosemary Mark, for the California Walnut Board & Commission
Saturated Fat: 3g