120g whole milk, fresh

60g butter

145g weak flour

20g bitter cocoa

6g baking powder

165g sugar

1 teaspoon of Balsamic Vinegar of Modena PGI

3 medium size eggs at room temperature

1 teaspoon of vanilla extract

a pinch of salt

Icing sugar and fruit as decoration

Sift twice the flour with the baking powder, the cocoa and salt, then set aside. Pour the milk and the butter in a small pot and warm up until the butter is completely melted. Whip the eggs in a planetary mixer (or with an electric whip) for about a minute at medium-high speed, add the sugar a little at a time and whip until tripled in volume and the mix will look clear-coloured and fluffy (about 10 minutes). With the aid of a spatula, in three times with movements from bottom to top, delicately fold into the whipped mixture the flour, the cocoa and the sifted baking powder . Heat up again the milk and butter, before boiling point pour into the mixture in two times along with a teaspoon of Balsamic Vinegar of Modena PGI and fold with the spatula. Pour into a 22 cm mould lined with baking paper and cook in a preheated oven at 175°C for 25-30 minutes.