recipe info

• 1h 20 min
• 3
• 1 ¼ hour at 180°C

Method

For the cake: Melt 50 g brown sugar with the cocoa and water in a saucepan and allow to simmer for a few minutes, remove from heat and allow to cool. Put flour and salt into a mixing bowl. Stir the rest of the brown sugar and the butter together, add the vanilla flavouring and the 2 egg yolks, mix in the cool cocoa mixture; pour into the bowl with flour and salt, add the sour cream and mix together. Beat two egg whites stiff and fold into the cake mixture. Place the mixture into a heart-shaped baking tin and bake in a pre-heated oven at 180° C for 1 1/4 hrs. Remove the cake from the oven and allow to cool for 5 minutes, then place on a grid to finish cooling. 

For the glaze: Beat the butter until it is light and foamy, add the caster sugar and mix well. Melt the chocolate pieces in the milk in a bain Marie, stirring continuously, and mix into the butter and sugar. Cut the cake in half, take off the top half and cover with 2/3 of the glaze. Place the top half back and spread with the rest of the glaze.