1/2 teaspoon of butter or margarine at room temperature
2 tablespoons of cocoa powder
1 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 tablespoon of baking soda
1/2 cup of butter or margarine
3/4 cup of chopped pecans
2 eggs
1 tablespoon of vanilla extract
1 cup of plain yogurt
270g of dark chocolate chips, broken into pieces
Glaze:
1/4 cup of heavy cream or half-and-half, refrigerated
120g of dark chocolate chips, finely chopped
1 tablespoon of brandy
1/2 teaspoon of butter or margarine at room temperature
2 tablespoons of cocoa powder
1 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 tablespoon of baking soda
1/2 cup of butter or margarine
3/4 cup of chopped pecans
2 eggs
1 tablespoon of vanilla extract
1 cup of plain yogurt
270g of dark chocolate chips, broken into pieces
Glaze:
1/4 cup of heavy cream or half-and-half, refrigerated
120g of dark chocolate chips, finely chopped
1 tablespoon of brandy
Butter a 9-inch round cake pan with a removable bottom and set it aside
Line the inside of the pan with parchment paper
Sprinkle the cocoa powder evenly over the butter in the prepared pan
In a separate bowl, whisk together the flour, yeast, and baking soda
Set aside
In a large mixing bowl, cream the butter and sugar until light and fluffy
Add the eggs one at a time, beating well after each addition
Beat in the vanilla extract
Alternate adding the flour mixture and yogurt, beginning and ending with the flour mixture
Beat just until combined
Melt the chocolate chips in the microwave or in a double boiler
Let cool slightly
Pour the batter into the prepared pan and smooth the top
Bake for 9 minutes at medium power and an additional 6 minutes at high power, using the microwave
A toothpick inserted in the center should come out clean
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely
For the glaze, melt the chocolate chips in the microwave or in a double boiler
Stir until smooth and shiny
Pour the glaze over the cooled cake, spreading it evenly
Let the glaze set at room temperature for about an hour before serving.
