Plum, Chocolate, Hazelnut
BY PAOLA THOMAS
One of the greatest joys of high summer in Seattle is the triumphal seasonal progress of stone fruits through the farmers’ markets. I used early plums for this month’s spectacular ice cream cake, but the classic chocolate-hazelnut combination would marry equally well with whichever stone fruit is currently fresh and ripe in the market, from cherries and apricots to all manner of plums, peaches, and nectarines.
This cake is not difficult, but it does take a little time to create, though your efforts will be rewarded with star billing at your next potluck or celebration. If you want to speed things up by substituting a good commercial ice cream for the middle layer, or by just serving the base cake with a scoop of ice cream and some pureed fruit or a drizzle of good olive oil and a sprinkling of sea salt, well, we won’t be telling.