Ciambellone girella with chocolate cream

The Ciambellone girella is a tempting dessert that combines the flavor of the classic vanilla ring cake with an attractive marbled effect from the chocolate cream. Here’s how to prepare it:

Ingredients

• 3 eggs
• 250 g of sugar
• 125 ml of seed oil
• 125 ml of milk
• 375 g of all-purpose flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 packet of vanillin or vanilla extract
• Bitter cocoa powder (to taste, about 3 tablespoons)
• Nutella or spreadable chocolate cream (200 g for a generous filling)

Preparation

1. Start by whipping the eggs with sugar until you have a frothy and light mixture.
2. Add the seed oil and milk while continuing to mix.
3. Incorporate the sifted flour with the baking powder, vanillin, and pinch of salt, and work the dough until it is homogeneous and without lumps.
4. Divide the mixture into two equal parts. In one half, add the sifted bitter cocoa powder and mix until the color is uniform.
5. Butter and flour a ring cake mold or cover it with parchment paper.
6. Spoon the two batters alternately into the mold to create the marbled effect: one spoonful of light batter and one of cocoa batter until both are used up.
7. Take a toothpick or a fork, and moving it in a spiral, create further marbling in the batter.
8. Bake the ciambellone in a preheated static oven at 180 °C for about 40 minutes, but check the doneness with a skewer before taking it out of the oven.
9. Once baked and cooled, cut the ciambellone horizontally and spread Nutella or chocolate cream on the base, then close with the top part.

Serve your Ciambellone girella at room temperature. It can be stored under a glass dome to keep it fresh.

Curiosity

A trick for a perfect marbled effect is not to mix the two batters too much: this could make them blend too much, losing the two-tone effect. Additionally, the Ciambellone girella can be enriched with additions such as hazelnut grains or chocolate shavings for an extra crunch and flavor.