• Sicilian stale wheat flour, “tumminia” variety (alternative: ground) gr. 250
  • Castor sugar gr. 200
  • Maize oil gr. 125
  • Water gr. 125
  • Eggs nr. 3
  • Bitter cocoa gr. 75
  • Salt, to taste
  • Baking powder  ½ small paper bag
  • For stuffing:
  • A jar of “tarocco” orange marmalade gr. 230

For dressing:

  • Bitter chocolate gr. 200
  • Switch on the oven and regulate to 180°.

Whip the eggs and the sugar using mixer or whisk.

As soon as the mixture rises foamy, join gently maize oil, water and sieved flour with cocoa, salt and baking powder.

Put into the oven and bake for 45 minutes controlling it with a small stick.

Make the cake rested in the tin for a while covering it with a dish-cloth. Remove from the tin and make cold.

Slice the cake in two parts and stuff with marmalade: for making easier, warm slightly the marmalade to make it more spreadable.

Steam the bitter chocolate, cover the surface of the cake and make it solidified for a few hours.