I have recently started working again, even if only part-time, so I didn't have much time to dedicate to the blog. I will try my best to add more staff. The next recipes I want to add are Pasta with courgettes, cherry tomatoes and mushrooms, Pasta bake, Tiramisu, Aubergines with garlic and rosemary.

BEST CHOCOLATE CAKE

INGREDIENTS

• 1 egg


• 1 glass of milk


• 150g of sugar


• 200g of flour


• 50g of butter


• 50g of cocoa powder (unsweetened)


• 1 sachet of raising powder (it can be found in any Italian deli shop)

For the filling:

• 250g of Mascarpone


• Nutella

PROCEDURE

Mix all the ingredients in a bowl, possibly using an electric whisk. It is a good idea to melt the butter a little bit at beign marie, so it is easier to incorporate to the rest of the ingredients. The result should be a very soft smooth dough.

Put the dough in a round baking tray (20 cm), prevously greased with butter.

Cook in the oven at 180° for 30/40 min.

While the cake is cooking, prepare the filling by mixing the Mascarpone cheese with 4 spoons of Nutella.

When the cake is ready and cold, cut it in half horizontally. Spread the filling on the bottom half and cover with the top half. Spread icing sugar on top.

HINTS AND TIPS:

• A good way to check that the cake is cooked properly is to put a toothstick throgh it. If the toothstick comes back out clean and dry it means the cake is ready.

• Because the filling has Mascarpone cheese in it, it is recommended to keep the cake in the fridge, if you have some left over.