Chocolate Moroccan

"crazy" good and juicy chocolate cake ... easy and quick to prepare, it can stay fresh for a long time, mileram in biscuit chocolate dough "gives" it softness and freshness ... mine adore it this way;)

Preparation steps

(you don't need a mixer or a scale, stir with a whisk and measure into a 180 ml glass of yogurt.) Add all the ingredients to the bowl and mix as written in the recipe.
Coat the cake pan (25x35 cm.) with butter and sprinkle with cocoa or line with baking paper. Lightly pour the chocolate biscuit mixture and bake in a preheated oven at 180 degrees for half an hour, do not open the oven because there is a possibility that your pages "lift" and the middle of the cake “falls off” or can dry out.
coat the warm cake with a thin layer of apricot jam or to your taste. and pour over the chocolate topping.
Melt all the ingredients for the topping at a low temperature and pour over a warm cake.

Serving

serve well chilled with whipped cream, whipped sweet cream or a scoop of ice cream.

Ingredients

for a chocolate biscuit

500ml.milerama 30% mm (I used fast and fine)
3glasses of sugar (crystal)
1Vanilla sugar
2glasses of sunflower oil
3large spoons of quality cocoa powder
2.5cups -smooth flour
1Chocolate pudding Dolcela-40g.
2teaspoons baking soda
2teaspoons baking powder

for coating a chocolate biscuit

apricot jam or as you wish

chocolate topping

150g.dark chocolate for cooking
120ml.of chocolate milk
4small spoons of sugar
1Vanilla sugar
1a cube of butter
1tablespoon of oil

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