Pre-heat the oven to 210°C and grease and flour a loaf tin. I used a Thermomagie loaf tin by Guardini. Beat the mascarpone on its own for a few seconds to soften it, and then add the sugar and beat for a few minutes. Then add the eggs, one at a time, after the previous one has been completely blended into the mixture. Add the sieved flour and baking powder and mix again. Add the milk and stir in to the mixture and then add as much cocoa powder as you need to get the color you want. Personally I like the cake to look really dark. Finally, mix in the whole Amarenas and a bit of syrup with a spatula to make the mixture even softer… try not to eat them all while you’re doing this!
Bake at 210°C for 5 minutes and then turn down the oven temperature to 180°C. Continue baking for about 40 minutes. Test with a toothpick to see if the cake is ready, and bear in mind the particular characteristics of your oven.
When it’s ready you should have a soft, delicious cake with an incredible flavor.
Recipe by ARIA