They look like Russian hats, but they have nothing to do with them. I invented the recipe myself and adapted it from a chocolate cake and the cakes turned out great. I got about 15 mini delicious cakes.
I made them for the New Year's Eve as a dessert. They are egg free and no margarine/butter was used, nor I used a mixer.
Ingredients:
Sponge cake
- 1.5 cups of yogurt (buttermilk)
- 1.5 cups flour
- 1/2 cup oil
- 1/2 cup sugar
- 2 tablespoons cocoa
- 1/2 tablespoon baking soda
- 1/2 teaspoon gingerbread spice
Filling
- 300 ml of milk (1,3 cups)
- 100 g of dark chocolate for cooking (4 oz)
- 3 tablespoons sugar
- 2 tablespoons cocoa
- plus the remaining biscuit
Glaze
- 100 g melted chocolate (4 oz)
Preparation
- All the ingredients for the sponge cake are mixed with a whisk and the mixture is poured into a baking tray number 26 (diameter 26 cm). Bake at 200 C (392 F) degrees for 20 minutes. After baking, cool well and remove the cake.
- Cut circles with a smaller glass and horizontally divide each circle into 2 parts. Keep the remaining biscuit.
- Boil the milk with the sugar in a saucepan, add the cocoa and chocolate and stir and cook until the chocolate is combined and melted. Separate from this liquid about 150 ml, and in the remaining liquid put the remaining pieces of the biscuit that you have left. Mix well to make a filling. If the filling is too dry, add a little milk.
- Put filling between 2 circles, apply it well and evenly and shortly roll the cake in the cocoa liquid then immediately dip the sides in coconut flakes. Add filling on the top.
- Once you have finished all the cookies, melt one chocolate and apply 1 teaspoon of chocolate on top of each cake.
- Keep the cakes refrigerated.
