In: All Recipes recipes29 June 2015
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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

How to make Stracciatella Cake

Roughly cut chocolate in pieces (I used milk chocolate form an Easter egg, but you can also use dark chocolate).

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Whisk eggs and sugar till light and frothy.

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Then add oil.

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Now stir in flour, starrch and baking powder.

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Slowly add vanilla and cream, while keep whisking.

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At last, add half chocolate and gently stir with a wooden spoon to combine.

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Pour the mixture in a pan covered with baking paper.

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Add the remaining chocolate over the surface.

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Bake for 35-40 minutes, in static oven preheated at 180°C.

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Let cool down before turning out and serving.

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