Ingredients
40 g of bitter cocoa
200 g of butter
170 g of sugar
200 g of flour
4 eggs
40 g of bitter cocoa
200 g of butter
170 g of sugar
200 g of flour
4 eggs
8 g of yeast
2 tablespoons of maraschino liqueur
1 pinch of salt
For decoration: coarsely chopped hazelnuts to taste
2 tablespoons of maraschino liqueur
1 pinch of salt
For decoration: coarsely chopped hazelnuts to taste
Method: In a bowl, beat the softened butter and sugar using an electric mixer. Flavour with the liqueur. Add one egg at a time (add the next only if the previous one has been absorbed by the mixture). Sift the flour, baking powder, and salt over the mixture, then finish with the sifted cocoa powder. Pour the batter into the greased and floured plumcake pan. Sprinkle with the hazelnuts and bake at 180°C (350°F) for 50-55 minutes.
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