Chocolate Cake With Ricotta Cream
Desserts from Italy
translated by Italian with
Cake varied, ideal for last-minute or even a cake for breakfast with a cup of milk.
Whisk sugar and 4 eggs.
Add the sifted flour mixture previously made to follow the oil, yeast last.
Once amalgamated all the dough divide into two bowls dough. Add the cocoa one of the two mixtures and mix it with the help of the blender.
Cover the pan (I recommend a hinge round baking pan) with baking paper both the base and the sides, to adhere the baking paper to the edges of the pan with the help butter.
Now pour the dough one at a time, starting from the center of the pan.
The procedure to create the varied effect will pour some 'dough' 'natural' 'and a bit' of that added to cocoa. Continue alternating the two bodies until completely finish the two compounds.
Bake at 160 ° for about 30 minutes.
Council at the end of cooking to let her open the oven for 5-10 minutes so that the cake '' settle '' well in both of the compounds. Serve with a sprinkling of powdered sugar (to taste).
PS: the cake might be a little 'stringy to ensure a tip soft dough (and no kidding!: D) a small teaspoon of mayonnaise inside of the dough and whip with the ingredients