Chocolate Cake With Ricotta Cream
Desserts from Italy - Toscana
Pasta Tuscan weighing
Pasta Tuscan weighing
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A recipe in which you weigh everything even the eggs to be used as a base recipe for frozen desserts, biscuits and cakes and much more
preparation
step 1
Let's start with the beat eggs with electric whips, add, little by little, the sugar and when we finished we combine the flour always a little at a time and never stop stirring.
step 2
Then we add the vanilla and finally the baking powder sifted. Stir for a few minutes with an electric mixer and pour the mixture into the greased and floured mold.
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step 3
Bake in preheated oven at 160 degrees for about 1 hour and a half if we use one round mold 28/30 cm in diameter. If we use a rectangular mold or square leave the temperature of the same furnace, but times
step 4
Cooking will be smaller. When the dough is ready Tuscany weighing let cool. We enjoy it so natural for breakfast, soaking it in milk, or us use to prepare a delicious
step 5
cake stuffed with cream, cream eccsempre wetting before garnish. Pasta Toscana weighing