IRCA | GLUTEN FREE PLUM CAKE WITH CHOCOLATE

Ingredients

TOP CAKE GLUTEN FREE g 1000
seed oil g 500
eggs g 500
DARK CHOCOLATE CHUNKS g 400

Preparation

Mix all the ingredients, except for PEPITE FONDENTI, in a planetary mixer with the paddle attachment at medium-low speed for 5 minutes.

At the end, combine DARK CHOCOLATE CHUNKS to the batter.

Final composition

To make muffins, fill the muffin cups 2/3 full with the batter.

To make plum cake, cast 350g of batter into a loaf tin (base: 5.5x15.5cm, height: 6cm).

Bake the muffins at 180-190°C for 20-25 minutes. Bake the plum cake at 180-190°C for about 30-40 minutes, depending on the size of the loaf tin you used.

"

You can replace DARK CHOCOLATE CHUNKS with one of our PEPITE DI CIOCCOLATO.

"