Swirl pound cake

  • Swirl pound cake

INGREDIENTI

Chocolate batter:
100 g of dark chocolate
3 eggs
90 g of sugar
120 g of Molino Rossetto cake flour
½ case of baking powder
60 g of butter
Vanilla batter:
1 vanilla pod
3 eggs
90 g of sugar
90 g of Molino Rossetto cake flour
60 g of butter
80 g of Molino Rossetto almond flour
½ case of baking powder

PRODOTTI USATI

  • SWEET-CAKES FLOUR - 35,27 OZ (1 KG) -
  • ALMOND FLOUR GLUTEN-FREE - 3,53 OZ (100 G) -

PREPARAZIONE

Heat the oven to 200°C.

Melt in a bain marie chocolate and butter.

Beat eggs with sugar and add flour, baking powder, chocolate and butter.

Let melt butter. Cut the vanilla pod and pull the seeds out. Beat eggs with vanilla seeds and sugar and add cake flour, almond flour, melted butter and baking powder.

Grease with butter and flour a ring-shaped mould. Pour the chocolate batter and after the vanilla batter.

Bake in oven for 35/40 minutes to 200°C.