Slice of marbled cocoa ciambellone with milk

Ingredients

For 1 serving

• All-purpose flour30 g
• Sugar12 g
• Eggs15 g
• Reduced-fat milk220 ml
• Sunflower oil6 g
• Unsweetened cocoa powder3 g
• Vanilla extractto taste
• Baking powder1.5 g

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 175 °C and grease and flour the ring tin. The quantities are for one slice: for a 10-portion tin, multiply everything by 10; about a tenth of the milk goes into the batter, the rest is for drinking.
2. In a large bowl, beat the eggs and sugar with an electric whisk for 4–5 minutes, until pale and fluffy.
3. Add the sunflower oil in a thin stream, the batter's share of the milk and the vanilla extract, then sift in the flour and baking powder and stir until smooth.
4. Split the batter in half and stir the sifted cocoa into one half.
5. Spoon the two batters into the tin alternately and drag a skewer through in a zigzag to create the marbling.
6. Bake for 40 minutes, until risen and a skewer inserted in the centre comes out dry; don't open the oven in the first 30 minutes.
7. Take it out, leave it to cool for 5 minutes and turn it out. Warm the milk in a small pan over medium heat for 2–3 minutes, until it steams and small bubbles appear at the edge, without letting it boil (or 1–2 minutes in the microwave). Serve it with a slice of cake.