- Tea Earl Gray (welding) - 2 Art. spoons
- Water - 1 cup
- Butter - 1/2 cup
- Eggs - 3 pieces
- Sugar Sand - 2 Cups
- Unsweetened chocolate, melted and cooled - 113 Grams
- Flour - 2 Cups
- Baking soda - 1 teaspoon
- Salt - 1/4 Teaspoon
- Yogurt - 1/2 cup
- Sugar powder - - To taste
In one container we brew tea (about 5 minutes to be quite strong), in the other - we melt the chocolate. We cool both. In the third tank, mix all the dry, loose ingredients. Beat up sugar, eggs and butter. Until homogeneity. Add the melted chocolate, mix again or lightly beat until smooth. Add to the mass of the dry mixture, mix. Finally, add yogurt and tea to the dough. Now thoroughly mixed up to perfect homogeneity - there should not be any lumps. The mold for baking is sprayed with a special non-stick spray or simply lubricated with butter. Pour our chocolate dough into shape. Bake 50 minutes at 180 degrees until cooked. Readiness is easiest to check with the grandfather's method - a toothpick or a match. It remains only to sprinkle the finished chocolate cake with powdered sugar and serve to the table. Bon Appetit!
Servings: 8-10