Melt the chocolate
Add the birch syrup and Vanilla essence to the chocolate and stir well
Mix in the tofu and blend thoroughly with a whisk or handheld blender.
Poor the mixture into 4 glasses / serving dishes and refrigerate for 4 hours.
Prepare six muffin cake cases or, even better a 6-cake silicone mould
Preheat the oven to 180oC / 160oC fan / Gas Mark 4
Cream the butter and sugar together in a mixer until well combined and the butter starts to aerate. Don’t overwork the mixture until it is too fluffy though. Mix in the eggs one at a time, then add the flour, ground almonds and combine. Fold in the chopped almonds and marzipan chunks.
Spoon the batter into the six cake cases/moulds. Bake for 15-25 min until golden on top. The cakes need to still be gooey inside and the marzipan will stay soft and ooze…
While the cakes are cooking, you can prepare the plums. Stew the plums, syrup and star anise slowly over a low heat until the plums start to break down, but still retain their shape.
You can serve straight away, or store them, covered, in the fridge.
They will keep for 2-3 days in the fridge. You can then warm them in the microwave (20 seconds each) which will also soften the marzipan again… Serve with the plums (hot or cold) and, if you want, a dollop of yoghurt or sour cream.