Marbled Chocolate and Amaretti Cake

Ingredients for cooking

6 Eggs
200 gr flour
300 gr sugar
200 gr Trevalli butter
1 vanilla stick
8 gr baking powder
2 pinches of salt
70 gr amaretti
40 gr Trevalli whole milk
10 g cocoa powder
200 ml Hoplà for whipping with sugar
Dark cocoa powder
Crumbled amaretti

Preparation

Cake: Put the vanilla seeds, the sugar and the Trevalli butter in a bowl and mix. Always stirring, add one egg at a time, the sieved flour, the baking powder and the salt. Mix until the ingredients are well blended.

To marble: crumble the amaretti; mix with the cocoa powder and then add the milk. Take 130 gr of dough from the “yellow dough” you made before and put it in the amaretti-cocoa mix.

Butter and flour the mould in which you pour the “yellow cake dough” and level it. Put the amaretti-cocoa dough on the “yellow dough”.

Partially mix the two dough with a fork to marble and then bake at 175° for 45 minutes.

Remove from the oven and from the mould and chill. Whip the Hoplà for whipping with sugar and spread it on the cake. Decorate with crumbled amaretti and dust with cocoa to taste.

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