This dessert, originally prepared with the expectation of two servings, Suitable for creating a romantic atmosphere. The recipe is simple, but in front of a chocolate cream soaked cake, it’s hard to resist. You can serve dessert with vanilla ice cream, which подчеркнет сладкий сливочный вкус. 
Time: 2 час. 35 minutes Complexity: easy Servings: 2 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Biscuit
- 1/2 tbsp. flour
- 1/2 tbsp. granulated sugar
- 1/4 Art. cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp coarse salt
- 1/3 Art. yogurt or kefir
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1/3 Art. hot water
Glaze
- 10 tbsp. l butter
- 6 tbsp. l cocoa powder
- 4 tbsp. l powdered sugar
- A pinch of fine salt
- 2 tbsp. l corn syrup
- 1/4 tsp vanilla extract
- 85 gr. dark chocolate melted
Recipes with similar ingredients: premium flour, sugar, cocoa, yogurt, kefir, eggs, vanilla extract, butter, icing sugar, syrup, dark chocolate
Recipe preparation:
- Biscuit: Preheat the oven to 177 ° C. Line round cake mold with a diameter of 23 cm and a height of 5 cm parchment paper, then cover with a cooking spray.
- Combine the flour with sugar in a medium bowl, cocoa powder, baking powder, baking soda and salt. Whisk buttermilk with egg and vanilla extract in a measuring cup. Pour in wet ingredients dry and beat with a wooden spoon until complete mixing, several times scraping off the mass from the walls and the bottom of the bowl with a silicone spatula. Stir in hot water while it is completely absorbed and the dough will not become homogeneous.
- Pour the batter into the prepared pan. Bake to those until the top is shiny, the edges of the biscuit will not start move away from the walls, but on a toothpick after removing from the center only a couple of crumbs will remain (approximately 20 minutes). Give the cake cool in shape on a wire rack for 20 minutes. Turn the biscuit out of forms, remove parchment paper and completely cool the product on grate by flipping it back (approximately 1 hour).
- Frosting: Whisk butter with cocoa powder, powdered sugar and salt 10 times in a pulsed mode. In the middle stop the appliance to scrape the mass from the bottom and walls bowls with a silicone spatula. Add corn syrup and vanilla extract. Beat in a pulse mode 5 times. Scrape the mixture with bottom and walls of the bowl. Pour in chocolate and beat in a pulsed mode. 5 times to combine the ingredients. Move the icing to a small bowl.
- To assemble: cut the chilled biscuit into 4 equal wedge-shaped parts. Cover the top of each with about 2 tbsp. l glaze. Lay greased quarters on top of each other in a serving the dish. The result should be a wedge-shaped piece of cake with cream between the four layers and on top. Cover 3 more sides the remaining icing. Let the cake stand for 30 minutes. Cut in half and serve.
