Chocolate Cakes for Saint Valentine’s Day Valentine

Valentine’s Chocolate Cakes – A Detailed recipe cooking. Time: 45min Difficulty: easy Amount: 24 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 2 tbsp. premium flour
• 2 tbsp. Sahara
• 1/4 tsp salt
• 1/2 tbsp. yogurt
• 1 tsp soda
• 1 tsp vanilla extract
• 2 large eggs
• 250 gr butter
• 4 tbsp. l with a slide of cocoa powder

Glaze

• 200 gr. butter
• 4 tbsp. l with a little cocoa powder
• 6 tbsp. l milk
• 1 tsp vanilla extract
• 450 gr powdered sugar
• 1/2 tbsp. finely chopped pecans

Recipes with similar ingredients: premium flour, vanilla extract, eggs, yogurt, milk, powdered sugar, pecans, cocoa

Recipe preparation:

1. Preheat the oven to 170 ° C.
2. In a large bowl, combine flour, sugar and salt; put aside side. In another bowl, whisk the yogurt, soda, vanilla with a whisk. and eggs; set aside.
3. In a medium saucepan, melt the butter and cocoa, pour 1 tbsp. water, and bring to a boil. Dilute the cocoa in the flour, and stir a minute to cool the mixture. Then mix with eggs. Knead until smooth and pour onto a baking sheet.
4. Bake the cake for 20 minutes.
5. Make icing: melt butter in a saucepan and cocoa over medium heat. Add milk, vanilla and powdered sugar. Stir until smooth by adding pecans.
6. Design the cake: spread the icing over whole surface, garnish with caramel in the shape of hearts. squares, and carry to the table. Note This cake can be baked. in the form of cupcakes: just fill the mold with batter so much so that the baked cupcakes are below the mold level. Difference received fill with glaze.