Happy minions glazed with hot chocolate

Preparation steps

• Turn the oven to 180 oC. (165 fan). Mix sugar, oil, water, cocoa and milk into a frothy mass
• Divide in half. Add egg and vanilla sugar to one half, mix everything and pour into flour sifted with baking powder. Pour into a square cake tin pre-coated with oil and sprinkled with flour. Thicker cubes are nicer, so you can use a smaller mold.
• Bake for 15-20 minutes until the toothpick stuck in the center of the cake is dry.
• Cut the warm cake into cubes (I make half the ingredients and get ten cookies). Pour in a quarter of the liquid mixture from the beginning and leave in the fridge overnight. Heat the second quarter of the mixture from the beginning to melt it further and keep it in the fridge until tomorrow.
• The next morning, heat the sour jam with water (I used a plum that has bits of peel so you can see it in the pictures, and you can take apricot jam, it goes well). I don't know the exact amount, mostly 2 tablespoons of water goes for a full spoonful of jam. You may need 3-4 tablespoons of jam.
• Now carefully remove the cookies and turn the top of the crust, which is the hardest, downwards. They are very soft and juicy so work carefully. Coat them on all sides except the bottom with jam and let them absorb a little.
• Heat the remaining part of the liquid mixture (1/4 of the beginning) with 3-4 full tablespoons of hot chocolate mixture and 3-4 tablespoons of water. Stir until you get a fine liquid icing slightly thicker than for pancakes.
• Pour a teaspoon of icing and another teaspoon in the center along the edge of each cookie. Carefully with a flat knife "trim" the surface and let the glaze flow down the edges so that each mignon is completely poured I think it can be glazed classically with melted chocolate. I’m used to working like this, it turns out well and I didn’t even try to change the recipe.
• Melt some quality white chocolate on a steamer. I use Schogetten, take a couple of dice and then make patterns on the surface. I don’t try to be perfect, because rustic ones like this give me the right note of a home made look and look delicious. Leave them in the fridge for a couple of hours. They quickly absorb the smells of other foods in the fridge so I recommend covering them with a cake bell.