3/4 cup of cocoa powder
1 3/4 cups of sugar
4 eggs
1/2 cup of milk
1/2 cup of butter or margarine
2 cups of all-purpose flour sifted
1 teaspoon of baking powder
1 teaspoon of salt
1 small cup of natural yogurt
1 teaspoon of vanilla extract
Cobertura
1 cup of sugar
1/3 cup of water
2 egg whites
1 teaspoon of vanilla extract
3/4 cup of cocoa powder
1 3/4 cups of sugar
4 eggs
1/2 cup of milk
1/2 cup of butter or margarine
2 cups of all-purpose flour sifted
1 teaspoon of baking powder
1 teaspoon of salt
1 small cup of natural yogurt
1 teaspoon of vanilla extract
Cobertura
1 cup of sugar
1/3 cup of water
2 egg whites
1 teaspoon of vanilla extract
In a bowl, mix together the chocolate, 3/4 cup of sugar, one egg yolk, and milk
Heat over low heat, stirring constantly, until thickened
Let cool
Beat the butter or margarine until smooth
Gradually add the remaining 1/2 cup of sugar, beating well
Add one whole egg and two egg yolks, mixing well
Mix in the flour with baking powder and salt
Alternate with yogurt, stirring well
Beat the egg whites until stiff
Fold gently into the mixture
Pour into three 20 cm diameter tin-lined pans greased and floured
Bake in a moderate oven (180°C) for 25-30 minutes
Remove from oven and let cool
Fill with whipped cream prepared as follows: mix sugar and water
Heat over low heat, stirring constantly, until boiling
Pour slowly onto the egg whites, beating until stiff peaks form
Add vanilla extract and beat for a little longer.
