INGREDIENTS
1 cup butter or margarine
2 cups sugar
4 eggs
1 tub of yogurt (225-240 gr.)
3 cups self-rising flour in
little vanilla
100 gr. couverture chocolate, a little butter and flour to form
INGREDIENTS
Let the butter from the refrigerator and when soft beat with sugar. Add the eggs one by one and continue beating for 2-3 minutes. Add to the mix the yogurt first then the flour, then vanilla. Mix thoroughly. Melt the chocolate-chocolate in a bain-marie and mix with cocoa.
When melted chocolate is lukewarm, add it to one of the two parts of the mixture before we split. Then Grease and flour an oblong form, and pour in half the cocoa mixture.
Then add the vanilla mixture, ending the layers with the remaining cocoa mixture. Stir the mixture occasionally we have put in form with a machete. Heat the oven and put them in the form of the mixture to cook at 180 degrees. The firing lasts for 50-60 minutes. When the cake is risen we put in the tip of a knife. If you go dry, we're ready. Let the cake cool, then cut into slices.
Garnish with seasonal fruit.
When melted chocolate is lukewarm, add it to one of the two parts of the mixture before we split. Then Grease and flour an oblong form, and pour in half the cocoa mixture.
Then add the vanilla mixture, ending the layers with the remaining cocoa mixture. Stir the mixture occasionally we have put in form with a machete. Heat the oven and put them in the form of the mixture to cook at 180 degrees. The firing lasts for 50-60 minutes. When the cake is risen we put in the tip of a knife. If you go dry, we're ready. Let the cake cool, then cut into slices.
Garnish with seasonal fruit.
0 σχόλια:
Δημοσίευση σχολίου