Soft chocolate plumcake
Servings
Prep Time
4
90
minutes
Servings
Prep Time
4
90
minutes
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
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.