Good morning on the second most important holiday for me – the conception of St. Anna (the second after the Holy Mother of God on August 15, of course, because then my daughter Maria celebrates)!
For me, this holiday is a symbol of all the anguish and great desires and dreams of people. That when one believes, it will come! For the grain of every good beginning ripens within us, and it does not cost us much to take and nip close in our heart, to reach out and give it to our neighbor, or to sow it so that it grows for the benefit of all!
Today, on St. Anna’s day, celebrate and be good, and let the seed of good and beautiful be conceived in all!
Please have a bite from my FUDGE CAKE, as we used to call it in my childhood. Why we called it that way? I have no idea. But it is delicious and easy!
Have a nice holiday everyone! 🙂
INGREDIENTS:
DIRECTIONS:
Add the butter and the water to the casserole.
Add the sugar.
Add the cocoa powder.
Stir on a moderate heat until all ingredients are melted and a homogeneous mixture is obtained.
Let it simmer for about 2-3 minutes, then remove the casserole from the heat.
In a large bowl sift the flour with the baking powder.
Separate approximately 2/3 of the melted butter and cocoa mixture and pour to the flour.
Add the beaten egg.
Stir until a thick cake mixture is obtained.
Pour into a greased or covered baking paper baking pan. Bake in a preheated oven at bout 180 degree for about 20 minutes, until when checked with a wooden skewer or a toothpick, it comes out dry .
After removing the pastry from the oven, make small holes in it with a sharp knife.
While still warm, cover the pastry with the the left 1/3 of the liquid cocoa mixture.
Spread evenly over the entire surface of the cake.
The cake is very tasty, both warm and even after a few days. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Add the butter and the water to the casserole.
Add the sugar.
Add the cocoa powder.
Stir on a moderate heat until all ingredients are melted and a homogeneous mixture is obtained.
Let it simmer for about 2-3 minutes, then remove the casserole from the heat.
In a large bowl sift the flour with the baking powder.
Separate approximately 2/3 of the melted butter and cocoa mixture and pour to the flour.
Add the beaten egg.
Stir until a thick cake mixture is obtained.
Pour into a greased or covered baking paper baking pan. Bake in a preheated oven at bout 180 degree for about 20 minutes, until when checked with a wooden skewer or a toothpick, it comes out dry .
After removing the pastry from the oven, make small holes in it with a sharp knife.
While still warm, cover the pastry with the the left 1/3 of the liquid cocoa mixture.
Spread evenly over the entire surface of the cake.
The cake is very tasty, both warm and even after a few days. Enjoy! 🙂
