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The recipes

Torta variegata al cacao

  • 350g sugar
  • 300g flour
  • 225g butter
  • 30g of bitter cocoa powder
  • 3 eggs
  • 1 sachet of yeast
  • 150ml milk
  • a pinch of salt
  • Torta variegata al cacao
    • Place the eggs in a bowl with the sugar and a pinch of salt, beat with an electric mixer, or a whisk, until you get a clear and fluffy mixture

    • Add the butter that has been melted in a bain-marie and left to cool, then the milk. Continue to mix with the help of a spatula and finish by adding the previously sieved flour and yeast.

    • Cream until you obtain a homogeneous mixture. Take 1/3 of the batter, pour it into another bowl and add the bitter cocoa that you have dissolved in 1 cup of water (coffee cup), mixing well.

    • Pour the white mixture into a mould that has been previously buttered and floured, then pour the cocoa mixture and pass the blade of a spiral knife between the two mixtures in order to obtain the marble effect. Bake in a preheated static oven at 180°C for about 40/45 minutes.

    • Remove from oven, let it cool down and decorate with icing sugar.

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