250 g flour
230 g sugar
200 g butter
30 g bitter cocoa
1 sachet of baking powder
1 teaspoon of milk
Fabbri Non-stick Cooking Spray
Fabbri Chocolate Topping
1 hour and 30 minutes
For 6-8 people
Soften the butter at room temperature, then add to a bowl and beat together with 100 g of sugar.
In another bowl, beat the egg yolks with 100 g of sugar until the cream has begun to puff up. Then, a little at a time, stirring constantly, add the butter cream, 230 g of flour, the yeast and the egg whites beaten to stiff peaks.
Divide the batter into 2 parts – into one fold in the cocoa, milk and remaining sugar. Grease a 24 cm springform pan with Fabbri’s Non-stick Cooking Spray, alternately spoon in the 2 batters, and bake in a pre-heated oven at 180° for about an hour. Then increase to 200°C and bake for another 10-15 minutes.
Remove the cake from the oven, allow to cool, transfer it onto a serving plate and garnish with Top Fabbri.
Before you pour Top Fabbri Chocolate onto each slice of the cake, sprinkle with a tablespoon of orange liqueur.
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