Chocolate Cake With Ricotta Cream
13 recipes
Cake varied
ingredients
servings
6
White sugar
1 cup
Type 0 wheat flour
2 cups
Sunflower oil
1 coffee cup
Eggs
4 unit
Baking powder for desserts
1 unit
Bitter cacao
150 grams
Desserts from Italy
Cake varied
Cake varied
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Cake varied, ideal for last-minute or even a cake for breakfast with a cup of milk.
preparation
step 1
Whisk sugar and 4 eggs.
step 2
Add the sifted flour mixture previously made to follow the oil, yeast last.
step 3
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.
step 4
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.
step 5
Now pour the dough one at a time, starting from the center of the pan.
step 6
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.
step 7
Bake at 160 ° for about 30 minutes.
step 8
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).
step 9
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
