It’s very tasty. And classic. And beautiful. With these white “dots”.
Easy and delicious 🙂
Try it yourself. Here’s the recipe:
INGREDIENTS:
DIRECTIONS:
In the bowl, break the eggs.
Add the sugar.
Beat with the mixer until a fluffy mixture is obtained.
Add the yogurt and mix.
While mixing, add in a thin stream and the melted butter.
Measure and sift the flour in a separate bowl.
Add the baking powder.
Sift the cocoa and add the vanilla.
Mix well all dry ingredients.
Add the dry ingredients gradually to the egg mixture, stirring slowly with a spatula.
You should get a thick cake mix.
Chop the white chocolate into larger pieces and add it to the cake mix.
Mix.
Prepare the baking pan. I use an old one from my grandmother - 26 cm in diameter and with a falling bottom. Of all the others I have, it still proves to be the most practical and useful. To easily measure the piece of baking paper, prepare a rough rectangular piece of baking paper and start folding it until you get a triangle. Place the sharp corner in the center of the cake baking pan and mark the edge of the pan. Cut the wide edge and you'll get a circle with a surface just enough to cover the bottom.
Unfold and cover the baking sheet.
Pour the cake mixture.
Bake in a preheated oven at 180 degrees for about 60-70 minutes. Check with a wooden stick. As the cake is much thicker and denser, baking takes longer.
Once the cake is slightly cooled, remove it from the form. This will leave it fluffy and will not let it condense in the tray.
When completely cooled, slice and serve. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
In the bowl, break the eggs.
Add the sugar.
Beat with the mixer until a fluffy mixture is obtained.
Add the yogurt and mix.
While mixing, add in a thin stream and the melted butter.
Measure and sift the flour in a separate bowl.
Add the baking powder.
Sift the cocoa and add the vanilla.
Mix well all dry ingredients.
Add the dry ingredients gradually to the egg mixture, stirring slowly with a spatula.
You should get a thick cake mix.
Chop the white chocolate into larger pieces and add it to the cake mix.
Mix.
Prepare the baking pan. I use an old one from my grandmother - 26 cm in diameter and with a falling bottom. Of all the others I have, it still proves to be the most practical and useful. To easily measure the piece of baking paper, prepare a rough rectangular piece of baking paper and start folding it until you get a triangle. Place the sharp corner in the center of the cake baking pan and mark the edge of the pan. Cut the wide edge and you'll get a circle with a surface just enough to cover the bottom.
Unfold and cover the baking sheet.
Pour the cake mixture.
Bake in a preheated oven at 180 degrees for about 60-70 minutes. Check with a wooden stick. As the cake is much thicker and denser, baking takes longer.
Once the cake is slightly cooled, remove it from the form. This will leave it fluffy and will not let it condense in the tray.
When completely cooled, slice and serve. Bon appetit!