In a bowl, put cocoa, sugar and add boiling water. Stir quickly with a whisk, then add the diced butter. Stir further until the butter melts and the composition is homogenized. Add the milk and then the eggs, one at a time, mixing well after each one. Sift flour with baking powder and incorporate into the composition.
We prepare a rectangular tray, provided with baking paper. To make it easier to spread the baking paper in the tray, moisten it a little on the back and then spread it in the tray. It will be more malleable and will sit nicer. Pour the composition and lightly tap the tray on the table top, so the air bubbles formed will come out.
Put the tray in the oven for about 40 minutes. It will result in a beautiful and straight raised countertop. Let it cool.
Meanwhile, boil the water in a kettle so we can make the syrup. Let it boil, then let it cool. When the water has become warm only, put a few tablespoons of honey, stirring to melt and add the liqueur. Let's put it aside.
In a bowl, put the cream and sugar and mix well. When it hardens a little, add the mascarpone cheese and incorporate it. Put the cream in the fridge.
Cut the top into two layers, be careful to be somewhat equal. In the same baking tray, leave the baking paper and place a first layer of top that we syrup with half the amount of syrup. The top is dense, chocolatey, and will absorb a lot of syrup, but without being extremely wet. Add the cream and then sprinkle with chocolate flakes. Place the second layer on the counter and syrup. Place a baking sheet on top of the cake and let it cool.
In the meantime, we prepare the icing. Melt the chocolate on a steam bath, add the milk, mix and leave it on the steam bath. A fluid composition will emerge, only good for icing the cake.
After the cake has cooled, cut it into suitable squares or we can cut it into a round shape. I glaze each portion with hot chocolate and then let it cool again.
In a bowl, pour the liquid cream and mix well. When it starts to take on consistency, add the vanilla sugar and continue mixing. Add the mascarpone cheese and mix until smooth. The cream thus obtained is poured into a pouch and we decorate each portion of the cake. Careful! The icing on the cakes must be cooled when decorating, otherwise you risk softening the cream. Place a hazelnut in chocolate and powder a little cocoa. Let cool until serving!
And March 1st can be celebrated with a quick and symbolic dessert, this time with Martisor Cookies.
Martisor cookie recipe is based on the cookie recipe. The dough is spread in two sheets of equal size, one the color of the dough and the other red or pink. These sheets are overlapped and rolled, then refrigerated, and when they are removed they will be sliced, then baked.
The little ones can also help you prepare these martisor cookies.
Top :, 100 gr cocoa, 200 ml boiling water, 200 gr butter, 300 gr raw sugar, 1 cup milk (200 & ndash 250 ml), 6 eggs, 1 sachet baked powder, 400 gr white flour, Syrup, 400ml water, 3 lg honey, 3 lg amaretto, Cream :, 250 gr mascarpone, 400 gr sour cream, 100 gr powdered sugar, 100 gr chocolate flakes, Glaze :, 400 gr chocolate minimum 50% cocoa mass, 2 dogs sweet milk, White cream :, 100 gr mascarpone, 200 gr liquid cream, 50 gr vanilla powdered sugar, Chocolate hazelnuts, Cocoa powder
Difficulty: Average | Time: 2h