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Plumcake mele e cioccolato

by Ada Parisi
5 min read
Plumcake alle mele e cioccolato fondente

Today the plum cake recipe with apples and chocolate. Is’ a delicious plum cake, rich in fruit, soft and sweet tooth, annurche with apples and lots of dark chocolate. Apple Tart and chocolate pairing is perfect, because this type of apples (I use apples tart bells Igp, If you want to know more about them click here) It is slightly acidic and is enhanced by the softness of the chocolate and butter, that this cake is rich.

This is a recipe for English (one loaf alle reject), so it's a perfect sweet for breakfast with a coffee, a cappuccino or tea. But also accompanied with whipped cream, cream ice cream or a fresh fruit coulis lends itself perfectly to ending a dinner with friends. The plum cake with apples and chocolate is easy to prepare and, Thanks to butter and fruit, you keep moist and fragrant long. The dark colour is due to the presence of muscovado sugar, you can substitute brown sugar or just with a sugar plum if you want a lighter colored.

If you like fluffy breakfast cakes, have a look at VIDEO RECEIVED OF THE RICOTTA AND LIMONE CIAMBELLONE and do not forget to have a look at all my PLUMCAKE OF RECIPES to find tasty ideas and a little’ different from usual. Good day to all!

Plumcake alle mele e cioccolato fondente

APPLE PLUMCAKE AND DARK CHOCOLATE

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

DOSES FOR A PLUMCAKE MOLD OF ABOUT 24 CM:

170 grams of butter at room temperature

140 grams of flour 00

100 grams of Superfine caster sugar

40 grams muscovado sugar

3 small apples PGI annurche bells (or an apple of the type you prefer)

1 teaspoon cinnamon or according to your tastes

2 whole eggs

12 grams of baking powder

60 grams of dark chocolate drops

flour and butter for the mould, to taste

Procedure

To prepare the plum cake with apples and dark chocolate, fitted with electric whisk the softened butter with the granulated and muscovado sugar until the mixture is soft and light, then add the eggs, one at a time, always by mounting. Combine the sifted flour with the baking powder and cinnamon, to mix the whole thing.

Peel apples, remove the core and cut into slices and then into cubes rather small. Add to the mixture of tart apples and chocolate chips.

Grease and flour a loaf pan or cake pan, pour in the mixture and set it aside for at least 3 hours in the refrigerator (also all night).

When the mixture is firm, Preheat the oven to 170 degrees and, Once at room temperature, Bake the loaf pan with apples and chocolate for 55-60 minutes. The cake is cooked when the surface is burnished and touch will be hard. It is the toothpick test: tucked in the middle of the cake, should come out dry.

Cool the loaf pan with the apples and chocolate on a wire rack, Sprinkle with icing sugar and serve. This rich plum fruit is perfect for breakfast, with coffee and milk or a nice espresso, But even at dinner, accompanied by whipped cream or vanilla ice cream. Bon appétit!

MATCHING: Try this apple pie with an aged grappa. We chose the Segnana Solera Solera, Group brand trentino Lau. A distillate that is born from Chardonnay and Pinot Noir and especially from a blend of five different vintages. The characters of vanilla and soft bestowed upon this grappa from wood that is aged combine both with apples with both warm and slightly bitter taste of chocolate.

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