Martini Cioccolato Dark Chocolate Plumcake

Dark Chocolate Plumcake

FiorFiore Multi-Cake / FiorFiore Multi-Cake Yogurt

FiorFiore Multi-Cake/FiorFiore Multi-Cake Yogurt 1000g

Eggs 450g

Sunflower seed oil 400g

Water 120g

Caravella Cream Cacao 150g

Honey or inverted sugar 50g

Ariba Fondenti drops 3000/hg 200g

Gran Centramerica Neo fondente discs 250g

Caravella Crunch Mora 500g

Pour all the ingredients, except for the dark chocolate chips, into a stand mixer fitted with the paddle attachment.
Mix for 4 minutes at medium speed.
Finally, fold in the Ariba Fondenti drops,Transfer the mixture into the Plumcake molds.
Bake in a fan-assisted oven at 170°C (338°F) for 35 minutes (320g mold).
Once cooled, use a piping bag fitted with a smooth nozzle #10 to decorate the cake with Caravella Gran Latte and Hazelnut.
Transfer to the freezer to allow the cream to firm up.
In the meantime, melt the Gran Centramerica fondente discs and combine with the Caravella Crunch Mora.
Remove the cake from the freezer and glaze with the Rocher Glaze. Decorate as desired with nuts and chocolate decorations.