About this Recipe
I thank Marco for sharing this recipe with me, designed with ingredients that it is easy for everyone to have at home during this period (quarantine).
The peculiarity of this cake is that it is very light, both because it is prepared with oil instead of butter, but also because the baked result is really fluffy.
I used the leftover chocolate from the Easter egg, chopped by hand at the last moment.
This simple cake lends itself to be enjoyed at breakfast dipped in milk, but also for a snack, sprinkled with powdered sugar, and finally served at the end of the meal stuffed to taste.
- 200g of flour
- 1 packet of backing powder
- 40g of cocoa powder
- 120g of sugar
- 100g of milk
- 40g of extra virgin olive oil
- 3 eggs
- 1 organic lemon (grated rind)
- 60g of dark chocolate
Heat the oven to 180° and sift the flour with cocoa. Meanwhile, whip the eggs with the sugar, the backing powder and the lemon zest in a bowl until you get a light foam.
Heat the milk without boiling it and add it to the whipped mixture. Add the oil, then flour and cocoa mix twice without disassembling it. At the end, break the dark chocolate and put it in the mix.
Grease and flour a 22-24 cm mold, pour the cake mixture and bake the cake at half height for 40 minutes.
Remove it from the oven, let it cool, then turn it out on
a wire rack and let it cool completely.
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