- Preheat oven to 180 C and thoroughly grease an 8-inch spring form cake tin.
- In a medium bowl, beat together the sugar and butter until luscious, pale(r!) and creamy (use handheld electric beaters or a mix master). Keep beating while adding in the eggs, slowly, one at a time. The mixture may still split a little – don’t stress too much.
- Next, add in remaining dry ingredients (buckwheat flour, almond meal, bicarb soda, salt, cinnamon, vanilla), and gently fold together until you have a pale, luscious and smooth cake batter.
- Transfer the batter to your prepared cake tin and evenly distribute using a flat spatula. Trust me, it will look like there is NOT enough batter for the pan (there is!).
- Top cake with halved plums and dark chocolate (ps. use the plums as halves…it looks way prettier in the end then thin slices that tend to disappear on baking…rookie error goes to me!)
- Bake torta in preheated oven for approximately 30-40 minutes or until golden and a skewer inserted into the centre of the cake removes clean.
- Allow your Plum Dark Chocolate Torta to cool in the tin for at least 10 minutes.
Notes
The plums could easily be replaced with juicy fresh figs or even thick slices of pear. Oh and you could totally mix the chocolate chips through the batter rather than sprinkling on top).
This Plum Dark Chocolate Torta Recipe is adapted from London Bakes.
