Break the eggs into a bowl and beat them with cane sugar until they are light and foamy. Soften the mascarpone stirring it with a spoon, then add it to the beaten eggs, miking just enough to eliminate any lumps.

Now add the orange zest and the vanilla seeds.

Sift the farro flour with salt and baking powder and gently fold into the batter.

At last add the coarsely chopped chocolate, stir, then put the batter in the fridge until the oven is hot.

Heat oven to 180°C and grease with butter a ring mould, then sprinkle it with flour. When the oven is hot remove the batter from the fridge and scrape it into the mould.

Bake for about 45 minutes, then remove from the oven and let it cool completely before sprinkling with some icing sugar. Slice into thick slices and enjoy.