Moretto (Moretto means “brown”), or Chocolate Breakfast Cake, is a participant favorite. It’s already low in fat, and you can also substitute canola, safflower or sunflower seed oil for the butter. Moretto has a surprisingly rich chocolate flavor , is very easy to make and is also delicious as an afternoon snack: try it with a smear of Nutella or raspberry jam!


1 1/2 scant cups all-purpose flour
1 cup sugar
1/2 scant cups butter, softened
2 eggs
1/2 cup unsweetened cocoa powder
1 cup plain or vanilla yoghurt, low-fat
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp vanilla
grated peel from one lemon (optional)


Preheat oven to 350 degrees Fahrenheit. Generously grease a 9 inch round non-stick baking pan. Sift together the flour, salt, leavening, and cocoa powder. In a separate bowl beat together the butter and sugar, 30 seconds. Add the eggs, vanilla, yoghurt, and lemon peel: mix together until smooth, 1 more minute. Add the flour mixture to the batter, 1/2 portion at a time, and mix until just incorporated. Transfer to the cake round and bake for approximately 30 minutes or until a toothpick inserted in the middle comes out smooth. Make sure the cake has cooled before dusting generously with powdered sugar. Buon appetito!

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