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250 grams of soft butter
200 grams of caster sugar
1 vanilla bean
500 g of flour 00
1 packet of baking powder
150 ml of whole milk
3 tablespoons good quality cocoa
Mix the butter in a bowl until it becomes a workable cream. Add the sugar, keep aside a spoon, and the seeds of the vanilla bean, stirring well to dissolve sugar.
Pour the eggs into the bowl, ONE AT A TIME, taking care that are well incorporated into the mixture before adding the next.
Sift flour with baking powder and begin to add to the mixture by spoonfuls, spacing out with a few tablespoons of milk. When the mixture is smooth and homogeneous, pour 2/3 in another bowl. Compound added to the remaining tablespoon of cocoa and sugar kept aside.
Pour into a buttered and floured cake mold first and then the white compound chocolate.
With the tines of a fork, begin to practice drawing in the mixture sinking in and turning, allowing these bodies to mingle, creating streaks of color.
Bake at 180 degrees for 60-70 minutes.
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