|Pouring cream||200 ml|
|Sunflower oil||45 g|
|Molino Cosma superfine (“00”) flour||320 g|
|Unsweetened cocoa powder||15 g|
|1 sachet vanilla-flavoured baking power|
Break the eggs into a bowl with the sugar then beat together lightly with an electric mixer until creamy.
Add the cream then continue to whip, adding the sunflower oil, followed by the flour, a little at a time, until fully incorporated. Finally, add the sachet of baking powder.
Grease a ring-shaped cake mould with oil (or butter) and sprinkle a little flour inside. Pour in half of the dough.
Add the unsweetened cocoa to the rest of the mixture and start whisking again. Turn the cocoa mixture into the mould. Place the cake tin in a static oven at 180 °C for 35-40 minutes, after which your chocolate and cream ring cake will be ready.
Let it cool before removing from the mould and transferring to a plate. When fully cooked, dust on some icing sugar and serve!