mercoledì 9 marzo 2011

Frosted Plumcake

plumcake glassato

Given the fact that not all cakes come with the hole, and that we do not know why - is an alchemy, the temperature of the kitchen,  the aptitude and the mood of the clumsy pastry - the fact is that yesterday my children, who are great tasters and critics, have not like the pear and chocolate patty cakes "Mommy the acidity of the pears has ruined the great taste of cocoa!" I quote, help me! even in front of a panel of experts Ah yes criticisms are all right, but aims in the pride of candidate ratatouille I forcibly harnessed in the right mood as well as in my apron, and I decided

Julie / Meryl Streep in the film said "we should never justify for something that is not perfect!" and Massari "The courage to throw away an evil cake!" Between the two quotations I have chosen, in medias res, to face again and now, as after a fall from a horse, my plan of work! And here, a recipe I tested with an award from the variant right mood! The pride is cured, at least for today ....


  • 150 g of butter
  • 250 g caster sugar
  • 100 ml milk
  • 50 g of whole milk yogurt
  • 80 g cocoa powder
  • 270 g flour 00
  • 3 eggs
  • 12 g baking powder
  • 150 g chocolate chips
  • 12 ml rum
  • 150 g white chocolate

1. In a bowl fitted well the very soft butter with sugar and 25 grams of yogurt. It should be creamy.2. Add a little 'time  220 g of flour with cocoa, eggs, remaining milk and yogurt and mix everything thoroughly with a wooden spoon.3. A part in a bowl mix together the remaining flour (50g), yeast (sifted together) chocolate chips and rum. And add them to the mixture and stir well with a wooden spoon.4. Pour the mixture into a mold for plum-cake the size of 25x8 cm. Bake in preheated oven at 170 degrees for 45 'or so. Do the toothpick test. Let cool.5. Meanwhile, melt the chocolate in microwave or double boiler, put on a plate and garnish with chocolate icing cooled. (Approximately 28 °).

The trick of the pastry (which is not me!): The chocolate chips are mixed with flour before being added to the mixture, because they do not precipitate at the bottom of the mold during the baking of the cake and instead remain suspended in the mixture.The color effect is guaranteed, because you know that the first sense to be called when we taste a sweet  is the view .... bon appetiiiit.

Serves: 8/10


that the cake I was going to "make" would come good without ifs and buts. 

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