Torta morbida with montepulciano, recipe by Mara Berghella


– 300 g sugar
– 60 g cocoa
– 200 g oil
– 1⁄2 cup Montepulciano wine
– 150 g flour
– 4 eggs
– 1 1⁄2 tsp. baking powder
– pinch of salt
– orange marmalade


Prepare the syrup by heating the sugar, cocoa, oil, and wine in a saucepan. Set aside.
Mix eggs, flour, baking powder, and salt. Add half of the syrup and mix.
Butter a cake pan. Pour in the batter and bake in a preheated oven at 170°C (340°F) for 35 minutes.
When cooled, place cake on a dish and cut it into two layers. Fill with orange marmalade and decorate with the remaining syrup.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.