Ingredients:
330 g Chocolate cream
165 g Castor sugar
225 g Whole eggs
180 g Butter 82%mg
225 g Frolla Flour Molino Dallagiovanna
9 g Chemical yeast
135 g Chocolate chips
3 g Fior di sale

Procedure
Procedure in planetary mixer: in planetary mixer with whisk, mix the creamed chocolate together with the caster sugar and the whole eggs. Separately, melt the butter in the microwave then add it to the basic mixture. Next add the flour and baking powder sifted together, the fior di sale and finally the lightly floured crumbled chocolate.

Cutter process: quickly emulsify in the cutter for about ten seconds all the
ingredients together.
Dress the dough inside plumcake molds (400g per mold) previously
buttered and floured then bake in a 165°C oven for about 45 minutes. When coming out of the oven, soak with rum bath, remove from the mold and blast chill immediately. Once completely cooled, polish the plumcake with neutral frosting and
dip it in anhydrous dark chocolate frosting.
Decorate as desired with candied fruit and chocolate decorations.