Use six unglazed, untreated terra-cotta flowerpots (each with a six-ounce capacity, about 3 inches tall and 3 1/2 inches across the top). Thoroughly wash the new pots in hot water before using. Prepare the Terra Cotta Ceramic Before Use Unglazed ceramic is porous, so you’ll want to season it (create a non-stick barrier) much like you do with a cast iron skillet, in fact the process is nearly identical. Use a scrub pad on the ceramic to remove any small burs. Submerge in water and soak the ceramic overnight. Wash the pottery thoroughly with water (no soap), or run it through your dishwasher (again, no soap). Soap will soak into the ceramic leaving a bad flavor. Place in a 200 degree F oven for 10 minutes, or until its bone dry. Cool. Using a food-grade oil/grease (vegetable oil, Crisco, lard) pour some onto a clean cotton cloth or paper towel, then rub it all over your pottery, coating thoroughly. This process will change the color of your ceramic, so if you prefer to only apply oil to the top/inside (where the food will be) then that’s fine too, but for uniformity I suggest to oil the whole thing on all sides. Using a clean cloth or paper towel, wipe it all off until it looks dry. The oil will have penetrated the pores, but you don’t want drips or excess on the surface. You may be tempted to leave a thicker coat of oil on it — this will not speed up the process, but will leave drip marks and a non-uniform coating. Place the pottery upside down in a cool oven (let it preheat with the oven), and bake at 450 degrees F for one hour. There should not be any drips if you wiped it down properly. After the hour, turn off the oven (do not open the door to check on it) and let it cool for two hours. Remove. The ceramic will be darker. Note: there will be smoke from the oil burning, which is WHAT YOU WANT. (I am not telling you to take down your kitchen smoke alarm during this process, but I did.) Its the burning of the oil that creates the hard glazed non-stick coating. Over time the seasoned coating will continue to darken, especially on the top side where the baked items sit. This is good; you want that glaze. Even though its dark, this is not “dirt” and doesn’t need to be scrubbed off. While its not absolutely necessary, the more you season it, the better the results will be, so if you have the time and the ambition then you can do steps 3-5 as much as five more times. There is no harm in using your terra cotta after only one seasoning. Always lightly oil/grease the terra cotta before baking with it (just the top part that will be touching the food).

Makes 6:

1/3 cup vegetable oil, plus more for pots
3/4 cup unsweetened cocoa powder, plus more for dusting
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 large egg, plus 1 large egg yolk
3/4 cup buttermilk
3/4 teaspoon pure vanilla extract
Quick Chocolate Frosting
1/2 cup crushed chocolate wafer cookies (about 10), for garnish
Multicolored pebble-shaped chocolate candies, for garnish
Mint sprigs, for garnish

1/3 cup vegetable oil, plus more for pots 3/4 cup unsweetened cocoa powder, plus more for dusting 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 1 large egg, plus 1 large egg yolk 3/4 cup buttermilk 3/4 teaspoon pure vanilla extract 1/2 cup crushed chocolate wafer cookies (about 10), for garnish

Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.

Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.

Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.

Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake
Quantità per farcire 1 torta, 1 crostata, 6 cupcakes o dolcetti
500 gr di mascarpone freddo
4 cucchiai abbondanti di nutella oppure Nocciolata o crema spalmabile alle nocciole
2 cucchiai molto rasi di zucchero a velo (potete metterne anche solo 1 a seconda dei gusti) - frusta x 1 minuto