Double chocolate plumcake with a secret ingredient

The perfect cupboard dessert for a snack or breakfast; the ricotta in the dough makes the plum cake soft but compact and above all very delicious. Simple, soft and genuine.

Preparation: 20 min
Cooking: 45 min
Total: 1 h e 5 min
Difficulty level: medium


  • 3 eggs
  • 150 gr sugar
  • vanillin
  • 250 gr of sheep’s ricotta
  • 50 ml milk
  • 50 ml seed oil
  • 170 gr 00 flour
  • 30 gr bitter cocoa
  • 1 sachet of baking powder
  • 1 pinch of salt
  • 100g of chocolate (50g milk and 50g dark)
  • 100 g dried fruit of your choice


Preheat the oven to 180 degrees in fan mode.
Butter and flour (if you also want to line with baking paper) a 20/22 cm plumcake mold (for a narrower and taller plumcake), 24/26 (longer and slightly lower). Let’s proceed with the mixture: break three eggs, add the sugar and vanilla until you create a light and frothy mixture. Add the ricotta, milk and seed oil, mixing gently. Combine the powders, flour, bitter cocoa and yeast. Add a pinch of salt. Last but not least, chocolate and dried fruit. Pour the mixture into the plumcake mold, sprinkling grains and other dried fruit on the surface. Bake for about 45 minutes, testing with a toothpick. Serve while still warm and enjoy!


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