Plum-Topped Chocolate Kuchen

• 2 cups sliced fresh plums
• 1/4 cup port wine
• 1 tablespoon honey
• 1/2 cup butter, divided
• 5 tablespoons finely chopped hazelnuts, divided
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 eggs
• 2/3 cup plus 3 tablespoons sugar, divided
• 2 tablespoons 2% milk
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Whipped cream and confectioners' sugar, optional

1. In a small bowl, combine the plums, wine and honey; let stand 30 minutes.
2. Meanwhile, grease bottom and 1 in. up the sides of a 9-in. springform pan with 1 tablespoon butter. Sprinkle with 3 tablespoons hazelnuts. Place pan on a
3. ; set aside.
4. Preheat oven to 375u0b0. In a microwave, melt chocolate and remaining butter; stir until smooth. Cool to room temperature. In a large bowl, combine eggs, 2/3 cup sugar and milk. Add chocolate mixture. Combine flour, baking powder, salt and baking soda; gradually add to chocolate mixture just until combined. Transfer to prepared pan.
5. Drain plums, reserving 2 tablespoons liquid. Arrange plums over batter; drizzle with reserved liquid. Combine cinnamon and remaining sugar and hazelnuts; sprinkle over top.
6. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Serve warm or cold. Garnish with whipped cream and confectioners' sugar if desired.

fresh plums, port wine, honey, butter, hazelnuts, chocolate, eggs, sugar, milk, flour, baking powder, salt, baking soda, ground cinnamon, cream

Taken from www.tasteofhome.com/recipes/plum-topped-chocolate-kuchen/ (may not work)