Chocolate Plum Delight

Instructions

1. Preheat the oven to 170°C (340°F) and prepare a 25x30 cm baking pan lined with parchment paper.
2. In a mixing bowl, crack the eggs and add sugar and a pinch of salt. Beat for about 10 minutes until fluffy.
3. Gently fold in the flour and cocoa powder until combined, then transfer the batter to the prepared pan.
4. Bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Let the sponge cake cool completely.
5. Trim off the lightly baked crust from the sponge cake and lightly soak it with a mixture of lemon juice, water, and powdered sugar.
6. Cut the dried plums into smaller pieces and soak them in boiled water and/or alcohol for at least an hour. Drain them thoroughly.
7. Break the milk and dark chocolate into pieces and melt them in the microwave or over low heat. Let them cool.
8. Soften the butter until creamy, then add the cooled melted chocolates and mascarpone. Mix until combined.
9. Fold in the drained plums with a spatula, then spread the cream evenly over the cooled sponge cake.
10. Chill the cake in the refrigerator for 30 minutes.
11. For the glaze, break the milk chocolate into pieces, add the heavy cream, and melt until smooth.
12. Spread the chocolate glaze evenly over the cream layer, then chill the cake in the refrigerator for a few hours before serving.