To make the stracciatella cake, cream the butter with the sugar.
Gradually beat in the eggs, always mixing well in between. Stir in the grated lemon zest and a pinch of salt.
Coarsely grate the cooking chocolate on the vegetable grater.
Sift the flour with the baking powder and stir into the egg mixture together with the milk.
Finally, stir in the chocolate.
Pour the batter into a greased cake pan sprinkled with crumbs and bake the stracciatella cake at 180 °C for about three quarters of an hour on the middle shelf.
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