Plumcake with chocolate and lemon frosting
✅Ingredients
4 eggs
100 g of sugar
120 g harina
1 cdta dry yeast
200g milk chocolate
20 g cocoa powder
mint leaves
200 g of icing sugar
1 limón
butter
✅Preparation
Melt the chocolate with milk in the bathtub, without stopping to remove, and fill with it a pastry sleeve with a very thin and smooth mouthpiece. Form with chocolate chips on baking paper, cover with film and let harden a little in the fridge.
Beat eggs with sugar until double the volume. Sift 100 g of flour with dry yeast, and add them, little by little with wrapping motions, to the batter. Insert half of the chips into the batter and mix.
Place this batter in a rectangular plum cake type mold, greased with butter and flour, and bake for 45 minutes in the preheated oven at 180°. Remove and let simmer for about 5 minutes before de-molding; then let cool completely.
Squeeze the lemon and filter the juice to remove the seeds. Place the glazing sugar in a bowl and continue adding, little by little, the juice, whipping with manual chopsticks until you get a thick, white cream.
Pour the icing over the cake and serve it sprinkled with the rest of the chocolate chips and with cocoa, and decorate with washed and dried mint leaves.
