Blend the eggs with the sugar using the electric whips until they get a light and sparkling mixture.
Melt the butter in a bain-marie and add it to the egg-and-sugar mixture, stirring with a wooden spoon.
Add little by little milk and continue mixing.
Slowly add the flour and potato flour sifted with baking powder and vanillin and continue mixing.
When you get a homogeneous mixture free of clumps, it will need to divide it into two different bowls.
Add the dark chocolate powder to the compound of one bowl.
Grease very well a loaf tin for plum cake and pour the mixture into alternating one without chocolate with the one with the chocolate.
Bake the marbled plumcake at 170 ° C for 40 minutes. After 40 minutes, check with a toothpick if the plumcake is fully cooked, inserting it into the middle of the plumcake. If the toothpicks come out dry then it will mean that the sweet is perfect, otherwise keep it in the oven for about 10 minutes.
When the plumcake has reached the optimal baking, put it out from the oven and let it cool before removing it from the mould.
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