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Chocolate and coffee plum cake

Breakfast100 minutes12 people370 calories
1/52/53/54/55/5 (9 votes)
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By Ascen Jimenez

Today's cake is loaded with ingredients. Carry coffee (decaf in my case), chocolate and even ricotta cheese. The sugar that I have used is muscovado but you can use white sugar if it is the one you have at home.

We will put two craft chocolates: fondente and also with milk. It is a good occasion to take advantage of what we have left Easter

It is not a too cloying plum cake as it contains little sugar. It is, without a doubt, a whim with an intense flavor, ideal for breakfast or for a mid-day coffee.

Chocolate and coffee plum cake

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An exquisite cake with coffee and chocolate, perfect for breakfast or for coffee after meals.

Chocolate and coffee plum cake
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: breakfast
  • Calories: 370
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 60 g of 70% cocoa chocolate, in pieces
  • 60 g milk chocolate
  • 3 eggs
  • 65 g brown sugar
  • 300 g of wheat flour
  • 100g drained ricotta (or cottage cheese)
  • 80 g of sunflower oil
  • 80 g of decaffeinated or normal coffee (2 machine coffees)
  • 1 envelope of yeast for Royal type sweets

Preparation

  1. We make the coffee in advance so that when we go to use it it is cold.

  2. We put the chocolate in the glass. We program 10 seconds, speed 5. We take out and reserve. We wash and dry the glass.

  3. We fit the butterfly on the blades. We put the eggs and sugar in the glass. We program 5 minutes, 37º, speed 4.

  4. We remove the butterfly. Add the flour, ricotta, oil and cold coffee. We program 30 seconds, speed 5.

  5. We add the yeast and program 20 seconds, speed 3.

  6. Incorporate half of the chocolate that we have chopped at the beginning and mix it with the spatula.

  7. Line the plumcake mold with moistened parchment paper.

  8. We put the dough that we have prepared in the mold and level it with the spatula.

  9. We pour the remaining chocolate on the surface.

  10. Bake for 45 minutes at 180º (preheated oven). We check if it is well baked with a skewer stick.

More information - 9 recipes to take advantage of chocolate eggs

Source: Vorwerk


Discover other recipes of: Cake shop

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  1.   SUSANA said
    ago 5 years

    Hello, do you have a recipe for the plumcake? I have to spend fruit that I buy for the roscón and I can't find a recipe for this cake.

    Reply to SUSANA
  2.   Rosary said
    ago 5 years

    Hello some questions…. The baking paper must be moistened? And the ricotta cheese can be substituted for mascarpone or Philadelphia type ... I'll do it this weekend to have that, I suppose very good. Thanks

    Reply to Rosario