Maroggia’s Mill Cookbook: Chocolate and Cinnamon Cake / Il Ricettario del Mulino di Maroggia: Torta al cioccolato e cannella

Holidays are indeed over, and Maroggia’s Mill Cookbook is back as well, and back with a sweet tooth. This cake was born from the need to recycle egg whites that I had to freeze last Easter, after some proper Colombe baking (here is the link to the original recipe I used, my post has yet to be put online!). Having had enough of meringues and macarons I needed to find a new recipe to use up all those whites! Upon returning from vacation I realized that my freezer exploded with different vegetables, sauces, meat, and egg whites. A recipe for Sacher Torte taken from an old issue of A Tavola, which I baked several times during my university years, came up to my mind.

Garganelli and Ragù alla Mamma / Garganelli del riciclo pasquale e ragù alla mamma

I still remember the day when I virtually met Michela, aka Menta e Rosmarino, on Facebook’s group Panissimo. She had just published a recipe for a very nice bread. As absurd as it sounds I vaguely remember the loaf but remember very well the main colors of the photo, white and red, which I later discovered to be her “signature colors”. A sort of White Stripe of baking my friend, the third missing element who I imagine playing the pans using woden spoons. No time for digression, let’s get on with my story.