| Prep Time | 90 minutes |
| Servings |
|
Ingredients
- 150 g dark chocolate
- 200 g softened butter
- 150 g caster sugar
- 4 eggs at room temperature
- 200 g 00 flour
- 50 g cornstarch
- 50 g bitter cocoa
- 1 sachet yeast DONNA MARIA
- 50 ml milk
- 1 vanilla bean
Ingredients
|
|
Instructions
- In a large bowl, break the eggs, add the sugar and start working everything with the electric whisk until you get a foamy mixture.
- Flush the oil and add some milk, always working with your electric whisks.
- Now add the flour little by little and keep working with the mixer.
- Add the bitter cocoa and a sachet of Donna Maria yeast and work with the mixer until you get a smooth and homogeneous dough.
- Finally, you must add the chocolate drops and incorporate them into the dough with the help of a spoon.
- Transfer the dough into an oiled and floured plumcake mould; the mould type must measure 30 cm by 10 cm.
- Cook the plumcake in a static oven, which is preheated to 180°C for 45 minutes; in the case of a ventilated oven, at 170°C for 45 minutes.
- In any case, you can do a toothpick test to ensure that the plumcake is properly cooked.
- Once the chocolate plumcake is cooked, make it cool, and then sprinkle it with plenty icing sugar.