Preheat the oven to 170°C, static mode up and down, and butter the chosen mold, also dusting it with flour, then removing the excess.
In a bowl, combine the eggs with the sugar, beat for 4 minutes until you get a voluminous, light, and ribbon-like mixture.
Next, add the yogurt and oil at room temperature.
Sift the flour, cornstarch, and baking powder, incorporate them little by little, mixing gently.
Finally, add the vanilla extract.
Divide the batter into two, weigh about 480g and add 20g of cocoa.
If the cocoa batter is very dry, gradually add a few drops of milk.
Start alternating the batters, one spoonful of the white and one spoonful of the cocoa, until finished.
Bake on the second to last lower shelf for about 40/45 minutes. Perform the toothpick test starting at 40 minutes.
Electric whisk
Store in a cool, dry place.
Serve with a dusting of powdered sugar or whipped cream.
Italia, Sardegna
| Energy (kcal) | 311.74 |
| Carbohydrates (g) | 38.33 |
| of which Sugars (g) | 18.55 |
| Fat (g) | 10.79 |
| of which Saturates (g) | 2.01 |
| Protein (g) | 6.66 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.18 |
