Stracciatella Cake is perfect to use the chocolate from Easter eggs. Yes, I confess: I still had an Easter egg at home! That’s because Elisa was given so many eggs… and I, after a few days of revelry, hid everything in the sideboard 😛
Aside for that, you should really try this recipe, because it’s one of the yummiest breakfast cake I’ve ever made: cream inside the mixture gives an extra touch, making it soft, moist and fragrant.
I leave to the recipe and go to face this Monday… I hope to get to make a few things 😛
Ingredients for a 20 cm cake pan:
2 eggs buy diflucan
150 g of sugar
50 ml of seed oil
200 ml of cream
150 g of pastry flour
50 g of potato starch
1 packet of baking powder
metoclopramide without prescription 1 tsp of vanilla essence
150 g of chocolate
Preparation Time: 15 min
Baking Tim: 35 min
Total Time: 50 min
Roughly cut chocolate in pieces (I used milk chocolate form an Easter egg, but you can also use dark chocolate).
Whisk eggs and sugar till light and frothy.
Then add oil.
Now stir in flour, starrch and baking powder.
Slowly add vanilla and cream, while keep whisking.
At last, add half chocolate and gently stir with a wooden spoon to combine.
Pour the mixture in a pan covered with baking paper.
Add the remaining chocolate over the surface.
Bake for 35-40 minutes, in static oven preheated at 180°C.
Let cool down before turning out and serving.
Nessuna ricetta simile a Stracciatella Cake.All Recipes, recipe by Flavia Imperatore
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