Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Preheat the oven to 170°C, static top and bottom heat, and butter the chosen mold, also dusting it with flour and then removing the excess.
In a bowl combine the eggs with the sugar, beat for 4 minutes until you obtain a voluminous, light and ribbon-like mixture.
Then add the yogurt and the oil at room temperature.
Sift the flour, starch and baking powder, then incorporate them little by little, mixing gently.
Finally add the vanilla extract.
Divide the batter in two, weigh about 480 g and add 20 g of cocoa.
If the cocoa batter is very dry, gradually add a few drops of milk.
Start alternating the batters, one spoonful of the plain batter and one spoonful of the cocoa batter, until used up.
Bake on the second-to-last rack from the bottom for about 40/45 minutes. Do 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) | 280.13 |
| Carbohydrates (g) | 48.01 |
| of which Sugars (g) | 23.79 |
| Fat (g) | 2.22 |
| of which Saturates (g) | 0.74 |
| Protein (g) | 6.12 |
| Fiber (g) | 0.63 |
| Sale (g) | 0.14 |
