A food writer and a food photographer.
Any fresh plums would work. Ripe but firm. Overripe plums will release a lot of juice and harm the consistency.
@sjmiko so good to hear & TY so much. I couldn't have put it in better words "subtle and flawless". :)
@foodelf See my response.
Thanks for catching it @foodself. Just fixed. Yes, 1/4 cup cocoa. I made it 4 time this past week with much success. If it is too much for your taste, and tastes do vary, you can reduce the cocoa and up the flour.
Thanks Rahul. It's only 1/4 teaspoon cardamon. It's distinct but not overwhelming. The cocoa is a very dominant, so 1/4 teaspoon of cardamon is a good balance. You can always use only 1/8 teaspoon if you wish.
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