- Dark Chocolate 150 grams
- Bitter cocoa 30 grams • 320 kcal
- Butter 190 g • 717 kcal
- Eggs 2 • 130 kcal
- Sugar 175 grams • 470 kcal
- Flour type 00 200 grams
- Fresh whole milk 160 grams
Only a good breakfast can give you the charge to start the day perfectly and the chocolate plumcake is the best. Prepared with milk, bitter cocoa and dark chocolate, it is a dessert that can be soaked in coffee or, with some precautions, it can be also served as a dessert after dinner.
Finely chop the dark chocolate (1) (2) and melt it in the microwave oven for a few minutes, being careful not to burn it (3). Set it aside and let it cool. Follow the same procedure with the butter, melt it in the microwave oven and let it cool.
Meanwhile, place the eggs in a large bowl (4). Add the sugar and, with the help of an electric whisk, whip the eggs with the sugar until you get a light and fluffy mixture (5). Add the sifted flour and baking powder (6) to the eggs and mix well so that no lumps are formed.
Add the sifted bitter cocoa (7) and keep stirring. Amalgamate well the mixture and add the butter, now at room temperature, and the melted chocolate (8). After obtaining a homogeneous mixture, pour the milk and amalgamate it with the rest of the mixture.
Put the mixture in a previously buttered and floured cake tin (9). Bake the plumcake at about 180 C degrees for about 45 minutes. Try it with the wooden toothpick to check that it is well cooked in the center.
Vegan chocolate plumcake
The chocolate plumcake appeals to everyone, so if you have vegan guests or with special intolerances you can try this version to not deprive anyone of this delight. Replace the butter with a neutral-flavored seed oil (for example sunflower seeds oil) and milk with soy milk, absolutely unsweetened. Add all the liquids in a large bowl first and then all the powders (flour, baking powder and bitter cocoa), sift and mix well. Add the sugar and bake at 180 C degrees for about 40 minutes. If you also want to make a gluten-free version, then replace the flour with rice flour and carefully read the ingredients of baking powder to check that it contains no traces of gluten.
– If you serve the warm plumcake with a quenelle of whipped cream and fresh raspberries, it can turn into a delicious dessert to be served to your guests after dinner.
– In case the whipped cream is not good for you, serve the plumcake with a ball of milk ice-cream and a sprinkling of coconut flakes, it will turn into an incredibly delicious dessert.
– For a light version, use a low-fat yogurt without added sugar, in this way the plumcake will remain equally moist inside without drying out excessively.