Type
Desserts
Difficulty
Easy
Method
55 minutes
Season
Autumn, Winter
Ingredients for 6 people
For a 20-cm cake tin:
100 g of Robiola Osella
150 g of icing sugar
100 g of butter
70 g of plain flour
70 g of plain wholemeal flour
1/2 a sachet of yeast
candied orange peel
1 small pear cut into cubes (optional)
1 egg + 1 yolk
25 g of plain chocolate
25 g of white chocolate
Method
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.