VALENTINE'S HEART (MOIST CHOCOLATE CAKE)

This chocolate cake is very moist and light. Perfect for chocoholics. Recipe is from "Baked and Delicious" magazine.
This is tiny cake - just for two people. Great for any special date :).



Ingredients for sponge:

100 g self-raising flour
3 tbs best quality cocoa powder
100 g unsalted butter (at room temperature)
100 g caster sugar
2 medium eggs (I gave 2 large)
1/2 tsp vanilla extract
1/2 tsp baking powder
1-2 tbsp milk

1. Preheat the oven to 180 C degrees (350 F degrees).
2. Grease the moulds and sprinkle with flour or semolina.
3. Put all sponge ingredients into large bowl. Whisk until smooth and well combine.

4. Divide mixture between the moulds.

5. Put the moulds onto baking tray and cook for about 15 minutes (mine were in oven for about 20 minutes).
6. Ready leave to cool on to baking rack.

Ingredients for filling and topping:

50 g granulated sugar
50 ml evaporated milk
75 g good quality dark chocolate (I gave 90 g)
25 g unsalted butter (I gave 30 g)
1/2 tsp vanilla extract

1. Dissolve the sugar in the evaporated milk in a saucepan onto very low heat. Bring it to boil. Remove from heat.
2. Mix chocolate with milk and sugar until proper melted and smooth.
3. Stir in butter, vanilla extract. I whisked it with mixer until smooth anf fluffy. Cover bowl with plastic wrap and use it when will be proper cold.
4. Spread fudge icing onto one cake. Cover it with second cake and spread icing on top and sides.

Smacznego!