Cocoa Plumcake with Surprise

Step 1

Whip the eggs and sugar until the mixture is light and fluffy. Add oil and yogurt and mix.

Step 2

Add the flour, cornstarch and sifted yeast. Stir the dough for a few moments, without mixing it too much.

Step 3

Take 8 well-filled spoons of dough and transfer them to a second bowl. Add a few drops of green food coloring to this second mixture. Spread on a baking tray at a height of 6-7 mm. Bake at 170 ° C, static oven for 10 minutes. Remove from the oven and let it cool completely.

Step 4

Once cold, cut with a heart-shaped pastry cutter. Take the first dough and add the bitter cocoa powder. Amalgam.

Step 5

Then grease the plumcake mold and pour a few spoonfuls of dough into a 1 cm high layer.

Step 6

Place the hearts in a row very very tightly together, until they touch the edges of the mold, forming a column that will remain still, in the center of the mold, during the cooking phase.

Step 7

Pour the remaining dough with a spoon until it covers the hearts, being very careful not to move them, trying to balance the amount of dough inserted to avoid moving them! Bake at 170 ° C in a static oven for 45-60 minutes. Let it cool completely.

Step 8

Whip the cream at high speed. In a second bowl, work the mascarpone with the pistachio cream and a few drops of food coloring.