- butter - 4 items. spoons
- chocolate - 210 Grams (90-unsweetened, large-sliced, 120-semisweet)
- flour - 1/2 cup
- baking powder - 1/4 teaspoons
- salt - 1/2 teaspoonfuls
- sugar - 1 glass
- eggs - 2 pieces
- milk - 1/4 cup
- extract of vanilla - 1 teaspoon
- cream - 2/3 Glass (fatty)
Preheat the oven to 160 degrees. Lubricate the oil in a mold, put it aside. Make the dough. Put butter and chocolate in a heat-resistant bowl, installed over a pot of boiling water. Stir until the chocolate and butter melt. Allow to cool slightly. Mix in a separate bowl of flour, baking powder and salt, set aside. Beat sugar and eggs with a mixer at medium speed for 4 minutes. Add the chocolate mixture, milk and vanilla, mix. Add the flour mixture and beat again. Pour the dough into the prepared form. Bake for 27 to 30 minutes. Allow to cool completely in the form. Prepare the glaze. Put semisweet chocolate in a bowl. Heat the cream in a small saucepan over medium heat. Pour the chocolate cream, let stand for 5 minutes. Mix gently until smooth. Allow to cool, stirring every 10 minutes, from 25 to 30 minutes, until the glaze is slightly thickened. Pour the frosting onto the cake and let stand for about 20 minutes. Put in the fridge for 30 minutes to 1 hour. Then let stand at room temperature for 15 minutes, before serving. Cut the cake into slices, decorate the cakes with edible hearts and serve.
Servings: 10