Plumcake al cioccolato e barbe rosse: un dolce soffice, umido e con dei bei pezzetti di cioccolato fondente (o al.latte se preferite) che vi faranno venir voglia di mangiarne una fetta dietro l’altra.

Vi consiglio di versare l’impasto nello stampo e poi di cospargere la superficie con il cioccolato tritato grossolanamente così che lo ritroverete da “cima a fondo” per avere una vera esplorazione di sapore in bocca.

185 g farina
16 g lievito
25 g cacao amaro
180g zucchero
125 g burro fuso

2 uova
250 ml latte
Estratto di vaniglia
250 g barbe rosse cotte Le Cotte frullate
50 g cioccolato fondente tritato grossolanamente
Preriscaldate il forno a 180°. Rivestite uno stampo da plumcake classico (tipo 10X21cm) con carta forno oppure imburratelo ed infarinatelo.
In un robot da cucina mettete farina,lievito,cacao,zucchero,uova,latte , estratto di vaniglia e il burro fuso (a temperatura ambiente,non deve essere caldo). Unite la purea di barbe rosse. Azionate il robot e una volta ottenuto un composto omogeneo versatelo nello stampo. Unite il cioccolato fondente tritato grossolanamente ed infornate per 50/55 minuti. Fate la prova dello stecchino nel centro, dovrà uscire asciutto.
Sfornate, fate raffreddare 5 minuti nello stampo e poi trasferitelo su una griglia. Potete servirlo così o con un po’ di zucchero a velo sopra o con una pallina di gelato allo yogurt

English VERSION

Chocolate loaf and red beards: a fluffy, moist dessert with nice pieces of dark chocolate (or milk if you prefer) that will make you want to eat one slice after another.

I recommend pouring the dough into the mold and then sprinkle the surface with coarsely chopped chocolate so that you will find it from “top to bottom” to have a real exploration of flavor in the mouth.

Ingredients:

185g flour
16 g yeast
25g cocoa
180g sugar
125g melted butter

2 eggs
250ml milk
Vanilla extract
250g cooked red beards smoothies
50g coarsely chopped dark chocolate

Preheat the oven to 180 degrees. Line a classic plumcake tin (type 10X21cm) with oven paper or butter it and flour it.
Put flour, yeast, cocoa, sugar, eggs, milk, vanilla extract and melted butter in a food processor (at room temperature, it should not be hot). Add the red beard puree. Activate the robot and once you have a homogeneous mixture pour it into the mold. Add the coarsely chopped dark chocolate and bake for 50/55 minutes. Test the toothpick in the center, it will have to come out dry.
Bake, cool for 5 minutes in the tin and then transfer to a wire rack. You can serve it like this or with a little icing sugar on top or with a scoop of yogurt ice cream.

al.latte if you prefer) that will make you want to eat one slice after another.
I recommend pouring the dough into the mold and then sprinkle the surface with coarsely chopped chocolate so that you will find it from “top to bottom” to have a real exploration of flavor in the mouth.
185g flour
16 g yeast
25g cocoa
180g sugar
125g melted butter
2 eggs
250ml milk
Vanilla extract
250g cooked red beards The cooked smoothies
50g coarsely chopped dark chocolate
Preheat the oven to 180 degrees. Line a classic plumcake tin (type 10X21cm) with oven paper or butter it and flour it.
Put flour, yeast, cocoa, sugar, eggs, milk, vanilla extract and melted butter in a food processor (at room temperature, it should not be hot). Add the red beard puree. Activate the robot and once you have a homogeneous mixture pour it into the mold. Add the coarsely chopped dark chocolate and bake for 50/55 minutes. Test the toothpick in the center, it will have to come out dry.
Bake, cool for 5 minutes in the tin and then transfer to a wire rack. You can serve it like this or with a little icing sugar on top or with a scoop of yogurt ice cream