pistachios plumcake and the sea at Colosseum

Last week there was a storm in Rome and I was at the Coloseum to get to work. Under the Coloseum there was a sea, yes you read well a sea, real waves of water like those at the sea.

marble plum-cake

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 ....

Ingredients:

• 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

plum cake with white chocolate frosting

The secret not to make all choccolate drops fall in the bottom of the cake, you can find here in the point 3 and can be used in any other vs. recipe.


Ingredienti: 

• 150 g butter
• 250 g sugar
• 125 g chocolate drops 
• 125 g yogurt
• 350 g flour 00
• 3 eggs 
• 50 ml milk 
• 12 g baking powder
• 12 ml of rum
• 100 g white chocolate (for the frosting) 

Preheat oven to 170°.

1. In a bowl whisk very well the softened butter, sugar and and 25 g of yogurt using a wooden spoon. It must become a creamy.

2. Add a little at a time: the sifted flour, the eggs, milk, and the remaining yogurt; mix everything thoroughly with a wooden spoon.

3. In another bowl mix together the remaining flour (50g) sifted baking powder, chocolate drops and rum. Add them to the mixture stirring gently.

4. Pour the mixture into a mold for plum-cake, the size of 25x8 cm. Bake for about 50 minutes . It should be golden on the surface. Let cool.

5. In the meanwhile in a small saucepan melt white chocolate in a double boiler, let cool for a while; put hte plum-cake on a serving plate and decorate the top with the white chocolate frosting. Sprinkle with powdered sugar and serve.

If you prefer the chocolate drops cab be replaced by whole pistachios (same weight, same method).

plumcake con glassa al cioccolato bianco

Serves 8/10