INGREDIENTS
150g (3/4 cup) sugar
2 eggs
300 g (2 1/2 cups) flour
80ml (6 tbsp) olive oil
150 ml (3/5 cup) milk
1 tablespoon of vinegar
5 g (1 teaspoon) baking powder
1/3 teaspoon of salt
1 tablespoon cocoa powder
vanilla syrup
Hazelnut kernels

PROCESS

1. In a bowl, mix the eggs with the sugar, salt, oil and milk. Add yeast and flour, vinegar.
2. Transfer 1/4 of the mixture to another bowl and add the cocoa powder.
3. Transfer the white and black mixture to the bottle and pour it over the mold.
4. Bake at 170°C (340°F) for 40 minutes.
5. Spread with vanilla syrup and sprinkle with hazelnut seeds.