COCOA SOFT CAKE
400 g Molino Rossetto gluten-free mix for cocoa cake
200 g of butter
60 m of milk
Pour the mix for cocoa cake in a bowl, add soft butter, eggs and milk. With an electric beater knead, at low speed, until the dough will be smooth and uniform. Grease with butter an extendable cake mould and bake in preheated oven to 180°C for 35 minutes or so. Take the cake out of the oven.