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Chocolate Plum mazurek will be making an appearance on my Easter table. I\u2019ve decided to continue my series of \u201cchocolate plum\u201d recipes which, although more suited to winter, I think will fit perfectly with the atmosphere of this Easter, which is unfortunately cooler than usual. I don\u2019t even need to try it to know this will be a hit! Perfectly crisp shortcrust pastry (use krupczatka flour, which will make the pastry even crunchier), plum butter, rum-soaked prunes and enough chocolate to create an irresistible mazurek. I highly recommend it \u2013 you simply have to make this recipe!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust base:<\/span><\/p>\n

\n
• 350 g plain flour, preferably krupczatka flour<\/li>\n
• 100 g icing sugar<\/li>\n
• 200 g butter, cold and cut into cubes<\/li>\n
• 1 tbsp thick sour cream<\/li>\n
• 2 egg yolks<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Sift the flour, add the butter and quickly chop together with a knife until the mixture resembles crumble topping. Add the egg yolks, sugar, salt and sour cream and quickly knead together (you can also mix the ingredients in a food processor). Shape the dough into a ball, wrap in cling film and chill in the fridge for 30\u201360 minutes.<\/p>\n

  Line a 35 x 25 cm baking tin with baking paper. Divide the dough into two portions: 2\/3 and 1\/3 (the smaller portion will be used to make the pastry ropes). Roll out the larger portion, transfer it to the tin, press it evenly over the base and level the surface. Roll the remaining 1\/3 of the dough into thin ropes and arrange them in a lattice pattern over the shortcrust pastry. Chill the pastry in the tin in the fridge for a further 60 minutes just before baking.<\/p>\n

  Bake the chilled pastry at 180\u00b0C for approximately 20\u201322 minutes, or until golden brown. Remove from the oven and leave to cool.<\/p>\n

  Ingredients for the rum-soaked prunes:<\/span><\/p>\n

  \n
  • 150 g prunes<\/li>\n
  • 75 ml dark rum or whisky<\/li>\n<\/ul>\n

    Cut each prune into 3 pieces. Place in a small saucepan and pour over the rum. Bring to the boil, remove from the heat and set aside for 1 hour, or until all the alcohol has been absorbed by the prunes (if, for some reason, not all the alcohol is absorbed, pour it off and pat the prunes dry).<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • 1 jar of plum butter (290 g)<\/li>\n<\/ul>\n

      Ingredients for the chocolate topping:<\/span><\/p>\n

      \n
      • 80 g dark chocolate (or your favourite chocolate), finely chopped<\/li>\n<\/ul>\n

        Melt the chocolate in a bain-marie. Read how to do this correctly.<\/p>\n

        Transfer the baked mazurek to a serving platter or plate. Spoon the plum butter into a piping bag and pipe it onto each square. Place the rum-soaked prunes on top. Transfer the chocolate to a piping bag and drizzle it over the rum-soaked prunes. Leave to set.<\/p>\n

        Slice and serve. Chocolate Plum mazurek does not need to be stored in the fridge.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n","protected":false},"excerpt":{"rendered":"

        Chocolate Plum mazurek will be making an appearance on my Easter table. I\u2019ve decided to continue my series of \u201cchocolate plum\u201d recipes which, although more suited to winter, I think will fit perfectly with the atmosphere of this Easter, which is unfortunately <\/p>\n","protected":false},"author":1,"featured_media":19183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,34],"tags":[96,132,113,130,389,142],"duration":[],"tag_group":[],"class_list":["post-19181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-shortcrust-cakes","tag-chocolate","tag-dark-rum","tag-egg-yolks","tag-jam","tag-prunes","tag-soured-cream"],"acf":[],"yoast_head":"\n