Plum Mole Hill Cake
Ingredients
Instructions
Melt the butter in a large pot. Add the broken chocolate to the hot butter and mix thoroughly until the chocolate melts.
Add sugar and plum preserves to the chocolate and mix thoroughly.
Combine the flour with baking powder and gingerbread spice, then add to the chocolate and mix with a spoon.
Beat the eggs into the batter and mix thoroughly.
Grease the baking pan with butter and dust with flour or breadcrumbs.
Pour the batter into the pan and bake at 170 degrees (fan-assisted) for approximately 30-35 minutes (until a wooden skewer comes out clean).
After baking, let it cool.
Melt the chocolate in a double boiler (break it into pieces and place it in a heatproof bowl set over a pot of simmering water).
Add the melted chocolate and gingerbread spice to the mascarpone cheese and mix thoroughly.
Place the mascarpone and chocolate mixture in the refrigerator to chill for approximately one hour.
Whip the cold heavy cream until thick, gradually adding the mascarpone cheese with chocolate, one spoonful at a time. Mix until all ingredients are combined.
If you like sweet creams, you can additionally sweeten the cream with powdered sugar.
Remove the cake from the pan and cut off its top with a sharp knife.
Using a spoon, remove some cake from the center to create a shallow hollow.
Crumble the removed cake and the cut-off part into crumbs.
Spread the cake with a few spoonfuls of Stovit plum preserves.
Spread the chocolate-gingerbread cream over the preserves to form a protruding dome.
Sprinkle the top of the cake with a thick layer of crumbs from the cut-off cake.
