60g of dark chocolate
1 cup all-purpose flour
1/2 teaspoon active dry yeast
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 cup plain yogurt
1 teaspoon vanilla extract
For the chocolate glaze:
120g of dark chocolate
4 tablespoons heavy cream or half-and-half
1 tablespoon vanilla extract
60g of dark chocolate
1 cup all-purpose flour
1/2 teaspoon active dry yeast
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 cup plain yogurt
1 teaspoon vanilla extract
For the chocolate glaze:
120g of dark chocolate
4 tablespoons heavy cream or half-and-half
1 tablespoon vanilla extract
Melt the chocolate in a small bowl and microwave on medium power for 3 minutes, or until smooth
While that's happening, cut out two paper circles
Line the bottom of a 21 cm diameter refractory cake pan with one of the circles
Place the second circle on top of the first
In one bowl, whisk together the flour, yeast, and baking soda
Set aside
In another bowl, beat the granulated sugar and unsalted butter until creamy
Beat in the large egg
Add the plain yogurt, melted chocolate, and vanilla extract
Mix well
Add the flour mixture to the wet ingredients and mix carefully
Pour the batter into the prepared cake pan and microwave on medium power for 8 minutes, then high power for 1-4 minutes, until a toothpick inserted comes out clean
Remove from the oven and let cool for 8 minutes
Invert onto a serving plate
Remove the paper circle and let cool completely
To make the glaze, combine all ingredients in a glass container that can hold 2 cups
Microwave on high power for 3 minutes, stirring after 1 1/2 minutes
Stir for 2 minutes more
Cover the cake and refrigerate until the glaze sets.
