For the cake:

250 g unsalted butter and more to spread on the mold

50g cocoa powder

1 ⁄2 cdta fine salt

235 mL water 100 mL = 100 g

300g common flour

350g white sugar

11 ⁄2 cdta baking soda

2 eggs size L

120 g Greek yogurt

For the frosting:

120g chopped dark chocolate

120 mL of riding cream 100 mL = 100 g


Make the muffins:

1. Preheat the oven to 175°C. Spread a Bundt pan (or your favorite pan) very well with butter, and cover the butter with a light layer of flour. (Use the button to cut the ingredients in half and use a rectangular loaf pan.)

2. In a small pot, combine butter, cocoa powder, salt and water and place over medium heat. Cook and stir until it melts and combines. Take it off the heat and let it cool for 10 minutes.

3. In a large bowl, combine flour, sugar and baking soda.

4. Make sure the butter mixture is cold, pour it in with the dry ingredients and beat until combined.

5. Add eggs, beating until fully blended. Add the Greek yogurt. Beat until soft. The result will be very liquid.

6. Spoon batter into prepared pan and bake until toothpick inserted in center of cake comes out clean, 35 to 45 minutes, depending on oven and size of pan.

7. Leave the cake to cool in the pan for 30 minutes then pour it onto a serving platter. Remove pan and allow cake to cool completely before frosting.

Make the icing:

1. While the cake is cooling, make the chocolate icing. Place the finely chopped chocolate and cream in a glass or metal bowl. Put it on a saucepan with water over medium heat to make a maria bath. The steam will heat the ingredients as you remove, until everything dissolves and is soft.

2. Pour the frosting over the cooled cake, letting it drip down the sides. Cut into pieces and serve.

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