Chocolate and Raspberry Plumcake

The chocolate and raspberry plumcake is a delicious dessert that combines the sweetness of chocolate with the slightly tart taste of raspberries. Here is how to prepare it.

Ingredients

• 180 g of type 00 flour
• 150 g of granulated sugar
• 150 g of soft butter
• 3 large eggs
• 100 g of dark chocolate
• 100 g of fresh raspberries
• 1/2 packet of baking powder for sweets
• 1 pinch of salt
• 1 teaspoon of vanilla extract
• Icing sugar (optional, for decoration)

Preparation

1. Take a plumcake tin and line it with parchment paper, or grease it with butter and dust it with flour. Turn on the oven and preheat it to 180 °C (static).
2. In a large bowl, cream the soft butter with the granulated sugar until you get a creamy mixture. Add the eggs, one at a time, beating well until they are fully incorporated.
3. Melt the chocolate in a double boiler or in the microwave, being careful not to burn it. Let it cool down a bit.
4. Separately, sift the flour with the baking powder and a pinch of salt.
5. Gently fold the sifted flour into the mixture of butter, sugar, and eggs, alternating with the warm melted chocolate. Add the vanilla extract.
6. Gently wash the raspberries and dry them by dabbing with kitchen paper. Gently fold them into the batter to avoid crushing them.
7. Pour the mixture into the prepared tin and level the surface with a spatula.
8. Bake for about 40-50 minutes or until a toothpick inserted into the center of the plumcake comes out clean.
9. Remove the plumcake from the oven and let it cool before unmolding and dust with icing sugar before serving, if desired.

Curiosity

The plumcake, despite its name, does not necessarily contain “plums”; the term actually refers to a type of baked dessert similar to a bundt cake, typical of Anglo-Saxon cuisine. The addition of raspberries and chocolate is a modern innovation that adds a pleasant complexity of flavors and textures to the traditional dessert.