"1/4 cup of softened butter or margarine"
"3/4 cup of sugar"
"1/2 cup of honey"
"1/2 teaspoon of vanilla extract"
"2 separated eggs"
"120g of melted dark chocolate"
"2 cups of all-purpose flour"
"1 teaspoon of active dry yeast"
"1/2 teaspoon of baking soda"
"1/2 cup of plain yogurt or traditional yogurt"
"1/2 cup of lukewarm milk"
For the confectioner's coating:
"2 cups of confectioner's sugar"
"1/2 teaspoon of vanilla extract"
"2 tablespoons of water"
"1/4 cup of softened butter or margarine"
"3/4 cup of sugar"
"1/2 cup of honey"
"1/2 teaspoon of vanilla extract"
"2 separated eggs"
"120g of melted dark chocolate"
"2 cups of all-purpose flour"
"1 teaspoon of active dry yeast"
"1/2 teaspoon of baking soda"
"1/2 cup of plain yogurt or traditional yogurt"
"1/2 cup of lukewarm milk"
For the confectioner's coating:
"2 cups of confectioner's sugar"
"1/2 teaspoon of vanilla extract"
"2 tablespoons of water"
Beat the butter or margarine with 1/2 cup of sugar and vanilla extract
Add the egg yolks and beat well
Gradually add the melted chocolate, mixed with honey
Combine the dry ingredients, alternating with yogurt, and beat until smooth
Beat the egg whites until stiff and fold in 1/4 cup of confectioner's sugar
Fold this mixture into the chocolate batter, mixing carefully
Add the lukewarm milk and pour into a greased ring mold
Bake at moderate heat (170°C) for about 30 minutes
While cooling, prepare the confectioner's coating
Mix the confectioner's sugar, vanilla extract, and water until smooth
Cover the cake immediately.
