I’ve never been a chocolate lover, but lately I have been feeling the need to eat it, and consequently I miss it when I don’t have it. I quickly searched online to see what is going on in my head and I found that the craving for chocolate is linked to moments of discomfort to be filled through a natural “antidepressant” in the form of dessert. The secret lies in the fact that chocolate releases serotonin, which helps raise your mood quickly. Basically, chocolate warms up cold hearts and souls. From a psychological point of view, what I found out is really interesting. Chocolate is considered the reconciliation of many opposites: it is both solid and liquid, sweet or bitter, light or dark. And it is even called “bisexual”, because in Italian it could be both a masculine noun (“cioccolato”), when we refer to a chocolate bar, and a feminine noun (“cioccolata”), when we think about hot chocolate to drink. As if that were not enough, experts say that those who prefer dark chocolate are mature people who accept both the sweet and bitter sides of life, while those who prefer milk chocolate are people who are hard on themselves and on others. In ten minutes of reading, I realized that:

-sometimes I feel sad (it could be true. It happens to everyone, right?);

-I’ve always called all types of chocolate with the feminine noun “cioccolata”, without any distinction of gender;

-I am confused because I do not feel represented in the category “Cereal chocolate bar”. For sure I am a milk-chocolate person, but what do those cereals mean?

Who would have thought that that piece of chocolate in my drawer works like a therapy session? Since I cannot decide, today I will use cocoa powder and I will prepare a pear plumcake without eggs, milk and butter.



200 g (7 oz) flour + 150 g (5 oz) brown sugar + 130 ml (4.5) corn oil + 170 ml (5.7) water + 3 tablespoons bitter cocoa + 1 pear and half, chopped + 1 tablespoon baking vanilla powder.

Preheat oven to 180° C (356°F). In a large bowl, mix corn oil and water with a fork. Then add the flour, sugar, baking vanilla powder, cocoa, pears cut into small pieces and mix well with a silicone spoon (or a wooden spoon) until the mixture is smooth. Line a baking pan (preferably a pan for plum cake) and pour the mixture. Bake for 30 minutes at 180° C (356°F). Before removing it from the oven, check the cooking with a toothpick. Once cooked, remove from oven and let cool completely.

Plumcake pere e cioccolato Plumcake pere e cioccolato 1 Plumcake pere e cioccolato 2

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