Ingredients — what you'll need
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- 200 gram Unsalted Butter
- 20 milliliter Whipping Cream 33%
- 3 gram Chicken Eggs
- 200 gram 85% Dark Chocolate
- 40 gram Apricot Jam
- 320 gram Granulated Sugar
- 100 gram Full-fat Plain Yogurt
- 100 gram 70% Dark Chocolate
- 10 gram Coffee
- 190 gram All-purpose wheat flour
- 12 gram Baking Powder
Step-by-step method
At a glance
You're looking at a 60-minute project that starts with melting chocolate and butter together, then whisking everything into a smooth batter before baking for 40 minutes. Once cooled, you'll layer it with jam and chocolate icing for that ultimate fudgy indulgence.
1/3
Melt the chocolate and brew the coffee
Preheat the oven to 160°C. Melt the butter with the chocolate in the microwave, and pour hot water (120ml) over the coffee.
Ingredients
- 200 gram 85% Dark Chocolate
- 200 gram Unsalted Butter
- 10 gram Coffee
2/3
Prepare the batter
Mix the sugar with the eggs, then add the melted chocolate and butter, the coffee, the yoghurt, and finally the flour combined with the baking powder. Pour into a greased and flour-dusted cake tin.
Ingredients
- 320 gram Granulated Sugar
- 3 gram Chicken Eggs
- 100 gram Full-fat Plain Yogurt
- 190 gram All-purpose wheat flour
- 12 gram Baking Powder
3/3
Bake, fill and ice
Bake for about 40 minutes. Once cooled, slice the cake, spread with jam and cover with chocolate icing.
Ingredients
- 40 gram Apricot Jam
- 100 gram 70% Dark Chocolate
- 20 milliliter Whipping Cream 33%