Do you have a lot of chocolate to recycle? Let’s make together the plumcake with chocolate from Easter eggs! We’ll make a soft, indulgent, wonderfully fragrant cake—perfect for breakfast or snack for the whole family!
You will need very few ingredients, besides the Easter egg chocolate, to create this mouth-melting treat! You’ll see that you’ll go buy more eggs to make it again and again.
Last year I suggested the torta tenerina with dark chocolate because I had received a 100% dark Easter egg and I used it to make a cake that wasn’t yet on the blog. To use up Easter egg chocolate, also last year I published the tiramisu in the Easter egg using cookies and the tiramisu cream. A very showy dessert, perfect for a dinner with friends.
You can find clickable links to these recipes below, as well as to the chocolate brownies and the filled eggs with Philadelphia and Kinder Bueno. Each link will take you directly to the recipe you choose to view.
I remind you that I wait for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day together with a sweet or savory treat!
But now let’s move on to today’s recipe: the plumcake with chocolate from Easter eggs, an easy recycling recipe, indulgent and with a step-by-step video recipe that you can find below!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
- Energy 520.19 (Kcal)
- Carbohydrates 68.30 (g) of which sugars 32.31 (g)
- Proteins 9.81 (g)
- Fat 26.05 (g) of which saturated 11.02 (g)of which unsaturated 13.87 (g)
- Fibers 8.13 (g)
- Sodium 108.51 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a plumcake with chocolate from Easter eggs
- 2 cups all-purpose flour
- 3 eggs
- 4 tbsp granulated sugar
- 5 fl oz milk (at room temperature)
- 1 packet baking powder
- 3 tbsp neutral vegetable oil (about 3 tbsp + 1 tsp)
- 1 pinch salt
- 7 oz chocolate (in my case milk chocolate from Easter eggs)
- as needed chocolate (for decoration)
- as needed brown sugar (for decoration)
To make the plumcake even softer you can add about 30–40 grams (about 3–4 tbsp) of potato starch to the batter together with the flour. This ingredient helps the mixture to be lighter and, once baked, the plumcake will be more tender.
Tools to make the plumcake with recycled Easter egg chocolate
- 1 Bowl
- 1 Electric mixer
- 1 Kitchen scale
- 1 Loaf pan 9 7/8 in
- 1 Spatula
- 1 Oven
- 1 Sieve
- 1 Spoon
Steps to make the plumcake with chocolate from Easter eggs
The first thing to do is preheat the oven in conventional (static) mode to 356°F so it’s hot when it’s time to bake today’s cake.
Start by cracking the eggs, at room temperature, into a bowl. Add the sugar and a pinch of salt. Turn on the electric mixer and beat for a couple of minutes at medium speed. You should obtain a thick, frothy cream. Then gradually add the milk, at room temperature, and the vegetable oil, continuing to mix with the mixer at a fairly low speed. Turn off the whisks and continue preparing the batter by adding the flour and the packet of baking powder, preferably not vanilla-flavored.
Take a sieve and, using a spoon, add the flour and the baking powder. Once both amounts are added, turn the mixer back on at the lowest speed and work the mixture. Once you have a thick batter, turn off the appliance and proceed.
Coarsely break the amount of chocolate. In my case it was from two different Easter eggs: one fully milk chocolate and the other Kinder. Fold in gently from the bottom up with a spatula so you don’t deflate the batter and the chocolate gets evenly incorporated.
Take a 25 cm (about 9 7/8 in) loaf pan and grease the bottom and sides with a little vegetable oil. Lightly dust with a little flour. Pour in the plumcake batter. Crumble a little more chocolate by hand and sprinkle with some brown sugar.
Bake the plumcake in the middle of the oven and let it bake for about 35 to 40 minutes. Always do the skewer test before turning off the oven and removing the plumcake. I will let the plumcake cool on the counter for at least one hour before removing it from the pan.
For this reason, in the photos you still see the plumcake in the pan: I didn’t have time to wait an hour to remove it and photograph it without the pan. I had to go to work and so I made do. The plumcake is tall and soft, super indulgent and fragrant!
I just have to wish you a good appetite and remind you that I wait for you every day here on my blog with many easy, quick and delicious recipes like this one!
Tips, variations and storage for the plumcake with Easter chocolate
Tips for making an indulgent chocolate plumcake: working the eggs well with the whisk is essential to obtain a frothy and dense mixture that can keep the pieces of Easter egg chocolate on the surface. When you break the chocolate by hand, make pieces not too large but not too small either. If pieces are too large they may sink to the bottom of the pan; if too small you won’t notice them in the cake, not even slice after slice. Do not raise the oven temperature too high because the top may become too dark while the inside stays undercooked. Check baking from 35 minutes with a skewer and, if necessary, extend the baking time. For my plumcake, 36 minutes were more than enough.
Recipe variations: if you don’t have Easter eggs you can replace them with chopped chocolate bars, medium-large chocolate chips or with frozen Nutella cubes prepared in advance by placing small portions on parchment paper and freezing them.
Storage of the chocolate plumcake: you can store the cake in a lidded cake container for a couple of days. It will remain soft and indulgent as if freshly baked. I’m sure there won’t be leftovers, but if there are you’ll know how to store them. You can also slice the cake into slightly thick pieces, wrap them in parchment paper and place them in freezer bags. You can keep the slices in the freezer for about one month. When you want to eat them, just put the bags in the refrigerator the night before so they can thaw slowly. After the night, leave the bags on the counter for about ten minutes before serving so they can reach room temperature.
