Sometimes you just want a lot of simplicity, in general and in what you eat. This is the case with my plumcake today, I wanted something to dip in the morning very soft and light like a cloud but at the same time chocolatey.
He seemed perfect to me, he meets my taste and my desire. And in addition to mine, that of my entire family: me who steals the dark part together with my child number 1, child number 2 who takes possession of all the Nesquik part and finally my husband who grabs the natural one without chocolate.
Harmony, sharing, fun on summer mornings at home, breakfast all together very rare during the school and work year. How I appreciate these little things, the pleasant teasing, the joking, sitting quietly with a cup of coffee and milk chatting about frivolities and future projects, slowing down. Finally.
Ingredients
- 200 g of flour
- 200 g of butter
- 160 g of fine granulated white sugar
- 4 eggs
- 80 g of milk
- 2 teaspoons vanilla extract
- 1 sachet of yeast
- half a teaspoon of fine salt
- 70g of 72% dark chocolate
- 1 teaspoon of extra bitter cocoa (I use Perugina)
- 25g of Nesquik
Instructions
- In a bowl, place the eggs together with the salt and vanilla extract. Beat with a whisk, add the milk and continue until everything is combined. Melt the dark chocolate in a bain-marie or in the microwave and leave it aside to cool.
- Let the butter soften at room temperature, it must be soft and not cold. To speed up the process, put it in the microwave, being careful not to make it liquid. Mix the sifted flour and yeast together with the sugar.
- In the bowl of the stand mixer, work the dry ingredients mixed with the soft butter with the leaf hook until they are well combined (if you don’t have a stand mixer, use a large hand spatula, do not use the whisks). Then slowly and drizzle in the egg and milk mixture until absorbed. It should be a very fluffy and soft mass to the eye.
- Weigh the mixture and divide it into 3 equal parts (it will be approximately 900 g so into three parts of 300 g each).
- Place the melted chocolate in the first bowl together with the teaspoon of sifted extra bitter cocoa and mix with a spatula very well with movements from the bottom to the top. In the second bowl add the sifted Nequik with the same movement and in the third leave it natural.
- Butter and flour your plumcake mold and insert first the dark mass, then the Nesquik mass and finally the neutral mass. Level them and make them all uniform very well with a spatula and finally make the plumcake cut along the entire length with a buttered knife.
- Bake the plumcake at 170° in a preheated static oven for 45 minutes using the toothpick test. Cover it with aluminum foil for the last 10 minutes to prevent it from browning too much.
