Hazelnut and dark chocolate plumcake
Hazelnut and dark chocolate plumcake, a soft and irresistible recipe with an explosive mix that will leave anyone who tries it speechless.
Dark Chocolate Hazelnut Plumcake, a fabulous recipe that's mouth-wateringly delicious, all the goodness of a beloved classic, in an even tastier and more irresistible version that can be prepared in no time at all and will delight everyone.
The combination of chopped hazelnuts and dark chocolate is truly amazing, it will be pleasant and inviting, in fact with every bite, you can taste the chopped hazelnuts that melt with the pieces of dark chocolate, all covered and accompanied by the delicate flavor of the frothy cream and mascarpone cream, the result is incredible, believe me.
So, let's not waste time talking; let's make this delicious treat together, following the easy, step-by-step process for a flawless result.
Cooking time: 40/45 minutes Preparation time: 15 minutes.
Ingredients
- 500 g hazelnut flour
- 300 ml hazelnut milk
- 80 g chopped hazelnuts
- 50 g grated dark chocolate
- 4 eggs
- 120 g brown sugar A teaspoon of bicarbonate of soda
- 1 teaspoon of baking powder
- 1 pinch of salt
coverage
250 ml mascarpone 300 ml panna
Preparation of the dark chocolate plumcake
To make this soft and delicious treat, first pour the hazelnut flour into a bowl and stir in the baking powder, a pinch of salt, and a teaspoon of baking soda. Finish with the grated dark chocolate and the chopped hazelnuts. Combine the powders and slowly pour in the hazelnut milk. Mix well and set aside for a moment.
Continue
Now, separate the egg whites from the yolks. Beat the yolks with an electric whisk and add the brown sugar until light and fluffy. Separately, beat the egg whites, still using an electric whisk, until they form a light, fluffy mixture. Once this consistency is achieved, gradually fold it into the egg yolks and then into the dry ingredients. Mix using gentle, circular movements, from the bottom up, so as not to deflate the mixture too much. Finish with the chocolate chips.
Now, butter and flour a plumcake mold, pour in the batter and carefully level it with a spatula. Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, until golden brown and cooked through. Finish the decoration with a mascarpone cream, beaten with an electric whisk until creamy. Gradually fold in the whipped cream, gently stirring until stiff. Finally, finish with a sprinkling of grated dark chocolate. Enjoy!
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