As a simple celebration, made this Chocolate Almond-Plum Bavarian Torte…
All ingredients to be at room temperature unless specified
Grease and line 8 inch of cake tin.
Sift together cocoa powder and all-purpose flour.
Beat together butter and sugar for 3 to 4 mins. Add boiling water and mix.
Add cream, egg yolks, almond extract and vanilla extracts, beat for another minute. Add almond meal and mix.
Add flour and cocoa powder mixture, gently mix.
In another bowl, beat egg whites till it forms a stiff peak.
Fold the egg whites gently into the almond cocoa mixture in 3 additions.
Pour the batter in the prepared pan and bake for 30 to 35 mins or till it pass the toothpick test.
Take it of the pan from the oven and allow it to cool completely.
Cook till it reaches medium to thin sauce consistency.
Stir in few tbsps of prepared hot plum sauce and mix. Gradually add the remaining sauce to egg yolk
mixture, stirring continuously.
Place this mixture on low heat, stir constantly and let it cook till steam begins to appear, do not boil it. The mixture will thicken (heavy cream consistency) and will coat the back of the spoon, at this stage take it off the heat.
Whip cream till it forms the stiff peak, add prepared plum egg mixture and mix well