Are you craving an easy and delicious dessert? Without a doubt, the Three Chocolate Plumcake is what you are looking for, delicious and fragrant! The preparation is very easy, and it’s also a way to use up chocolate during the Easter egg period.
Other chocolate recipes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 681.39 (Kcal)
- Carbohydrates 73.49 (g) of which sugars 38.72 (g)
- Proteins 11.43 (g)
- Fat 40.18 (g) of which saturated 12.27 (g)of which unsaturated 13.60 (g)
- Fibers 4.30 (g)
- Sodium 124.34 (mg)
Indicative values for a portion of 116 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
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 1/2 packet baking powder
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp fine salt
- 2 eggs
- 3/4 cup heavy cream (use without whipping)
- 1/4 cup corn oil
- 3.2 oz milk chocolate
- 3.5 tbsp milk
- 3.2 oz 70% dark chocolate
- 3.2 oz white chocolate
Tools
- Kitchen Scale
- Bowl
- Sieve
- Whisk
- Spatula
- Loaf Pan inches 9.8×4.3
Steps
Preheat the oven to 350 degrees Fahrenheit. Pour the sifted flour and baking powder, sugar, and sifted cocoa into a bowl. In another bowl, beat the eggs with a whisk and add the oil, cream, milk, and a pinch of salt.
Pour the liquid mixture into the bowl with the powders and mix until everything is well incorporated. Add the three chocolates cut into pieces (set aside a few pieces to place on top) and mix them into the batter. Let rest in the fridge for 30 minutes.
Pour the batter into the loaf pan lined with parchment paper and decorate the surface with the reserved chocolate pieces. Bake in the middle of the oven and cook for 50 minutes, using a toothpick test to confirm doneness. Turn off the oven and leave it for another 5 minutes with the door slightly open. Allow to cool before removing from the pan.
