ADVERTISEMENT
We beat the eggs with the sugar: to help us we can use an electric mixer.
We work the mixture until it becomes light and creamy, then add the melted butter and pour in the milk.
Sift and incorporate the flour, potato starch and baking powder. Then mix carefully to combine the ingredients well.
Finally, add, always sifting it to avoid lumps, the bitter cocoa and the coarsely chopped dark chocolate.
Mix everything with a spatula and then pour the mixture into a 28×10 cm plumcake mold, previously buttered and floured.
Bake in a preheated oven at 180° for 50-55 minutes in fan mode; if we use a static oven, always cook at a temperature of 180° but for 55-60 minutes.
To make the plumcake more delicious, we decided to prepare a ganache to cover it with: in a saucepan, bring the fresh cream to the boil and then add the dark chocolate cut into pieces.
Turn off the heat, wait a few moments for the heat to soften the chocolate, then mix with a hand whisk until the mixture appears smooth and creamy.
Transfer it to a bowl and let it cool to room temperature.
When it is cold, remove it from the mold and place it on a serving plate: with a spatula cover the surface with the ganache and, if desired, with chopped hazelnuts or pistachios.
ADVERTISEMENT
