Torta con Robiola e cioccolato - Ricette Fattorie Osella


Cut the orange peel into pieces Mix the butter with 100 g of sugar, obtaining a creamy consistency, and add the eggs and the flour with the yeast. Add the orange peel and pear to the mixture.
In a separate bowl, mix the Robiola with the remaining 50 g of sugar and the melted chocolate.
Pour the mixture into a cake tin greased with butter and coated with flour, creating hollows in which to place spoonfuls of Robiola and chocolate cream. Bake in the oven at 180°C for 30-40 minutes.