Time: 60 minuti
Difficulty: Facile

Ingredients for 8 people
400 g of special leavened Molino sweets from Giovanna
160 g of sugar
4 eggs
150 g of lactose-free butter
30 g of marsala
80 g of milk without lactose
16 g of baking powder allowed
10 g bitter cocoa without gluten
a pinch of salt
½ grated lemon
Very fine butter and rice flour allowed for the mold

Method

Whisk the eggs with the sugar and whisk them well with a hand or electric whisk or even better with a kneader.

Add the milk and the marsala and mix, then add the mix and the yeast gradually to the mixture.

After mixing all the flour, continue adding the melted butter in a saucepan and let it dissolve for a few minutes.

Add the peel of ½ lemon and continue stirring with the help of a spatula.

Separate the dough into two parts, add the cocoa in one and mix gently with a soft silicone spatula from the bottom up until you have united all the cocoa powder.

Invert the mixture without cocoa and then the one with the cocoa in a buttered and floured cake tin. The doses of this recipe refer to a 26 cm diameter cake pan with the hole.

Bake in a preheated, non-ventilated oven at 180 ° C for about 40 minutes.