Marbled Ciambellone

Directions

1. Turn on the stove and place the 50 grams of milk chocolate in a double boiler. Remember to check on the chocolate from time to time: stir it occasionally and make sure it melts completely, without any lumps.

   

2. In the meantime, while we mix the other ingredients, let’s add the butter, sugar, and vanilla extract and turn on our hand mixers or stand mixers! Then add the eggs and continue mixing well until you get a creamy consistency.

   

3. While the chocolate is melting and the dough is being mixed, preheat the oven to 180° in conventional mode and grease and flour a 24-25 cm cake pan; I recommend this one.

4. Switch to a different utensil, and while mixing, gradually add the sifted flour mixed with baking powder and milk to make the dough softer and more flavorful. Do this before dividing the dough.

   

5. Divide the dough roughly in half: remember that we’ll be adding 50g of chocolate and a little cocoa to the chocolate portion!

6. Add the cocoa and melted chocolate to part of the batter. Mix well until you get a batter that looks like this:

   

7. Now, let’s take our time and try to make the hardest decision anyone could ever make… where to put the chocolate layer—on top or on the bottom… kind of like the toilet paper dilemma: which, it seems, they’ve actually solved!

   

8. I decided to put the white layer on the bottom and the chocolate layer on top!

   

9. If you followed my advice earlier and preheated the oven, all you need to do now is bake it for 30 minutes, wait, do the toothpick test, clean up the mess you made, and take the ciambellone out of the oven!