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Dark chocolate plum cake with Peru chocolate drops and cocoa glaze.
Salvatore Toma Find out more
Components
1. Plum cake
| 600 g | Butter |
| 350 g | Pachiza Dark Chocolate |
| 10 g | Salt |
| 10 g | vanilla flavoured |
| 50 g | Cocoa 22/24 Dark |
| 100 g | Inverted Sugar |
| 400 g | Sugar |
| 100 g | warm cream 35% |
| 850 g | Eggs |
| 100 g | Egg Yolks |
| 500 g | weak flour |
| 100 g | potato starch |
| 25 g | baking |
| q.b. | Peru Dark Chocolate Drops |
Melt the butter and the Dark Chocolate Pachiza together. Emulsify and add the salt, vanilla sugar, cocoa, inverted sugar, sugar. Add the warm cream, the eggs and the yolks. Sift together and add the weak flour, the potato starch, the baking powder and the Dark Chocolate drops. Grease with butter and flour the molds, pour the mass. Cook for 30 minutes with closed valve at 150°C.
2. Water glaze with cocoa
| 500 g | powdered sugar |
| 50 g | Cocoa 22/24 Dark |
| 100-125 g | Water |
| 100-125 g | alcohol |
Mix everything together, emulsify and glaze the cake, once cold.
Tips from the chef
Combine with the Chocolate Drops a candied or dried fruit, or you can flavour the cake with spices to your liking. To extend the preservation, at the end of cooking, soak the Plum with alcoholic syrup.
Salvatore Toma Find out more
Products in this recipe
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Dark chocolateGrand cruPachiza Dark Chocolate
From the Pachiza region of central north Peru, ICAM has created a superior quality chocolate, with a taste that caresses palates thanks to its wide range...FluidityCocoa
(min)70%Cocoa
butter40%Go to product - Baking stable chipsSingle origin
Peru Dark Chocolate Drops
Recipe with a strong and intense flavour, developed to resist high temperatures when baking. Originating from Peru.Cocoa
(min)60%Cocoa
butter33%Go to product - Cocoa powder
Cocoa 22/24 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product
