Dark Chocolate Plumcake

Pour all the ingredients, except for the dark chocolate chips, into a stand mixer fitted with the paddle attachment.

Mix for 4 minutes at medium speed.

Finally, fold in the Ariba Fondenti drops

Transfer the mixture into the Plumcake molds.

Bake in a fan-assisted oven at 170°C (338°F) for 35 minutes (320g mold).

Once cooled, use a piping bag fitted with a smooth nozzle #10 to decorate the cake with Caravella Gran Latte and Hazelnut.

Transfer to the freezer to allow the cream to firm up.

In the meantime, melt the Gran Centramerica fondente discs and combine with the Caravella Crunch Mora.

Remove the cake from the freezer and glaze with the Rocher Glaze. Decorate as desired with nuts and chocolate decorations.