Sift flour, starch, cocoa and baking powder into a bowl, then add the almond flour and stir.

Separately, whisk the eggs with the sugar for at least 5 minutes until they are light and fluffy.
Add the melted and warmed butter and the vanilla first and then incorporate the flour.

Pour the mixture into the mold covered with parchment paper and cook for 20 minutes in a preheated static oven at 180 ° C.
Remove from the oven, add the decorations with the jam on the surface and cook for another 10 minutes.

Remove from the oven, follow the decoration done by adding more marmalade and let the Mulino Bianco cocoa cake cool before serving.

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