Preparation
Preparation
Combine Yogo Cake, water, and oil and mix in a stand mixer fitted with the paddle attachment at low speed for about 3–4 minutes. Add the amaretti and Rio Cacao, mixing at low speed until a homogeneous mixture is obtained. Pour into the desired mold (500 g) and bake for 40 minutes at 180°C in a static oven or at 160°C in a rotor oven.
