Ingredients

100g of chocolate with a higher percentage of cocoa

5 eggs

150g of softened butter

1 bag vanilla sugar

200g of liquid honey

100g flour

50g starch flour (density)

50g vanilla-flavored ground biscuits (eg vanillin roscici)

180g yogurt (3.5% mm)

2 tablespoons cocoa

1 tablespoon cinnamon

1 teaspoon spice for gingerbread

1 full spoon baking powder

2-3 tablespoons of rum

200-300g of marmalade or plum jam

GLAZE

150g butter

100g milk chocolate

50g of chocolate with a higher percentage of cocoa

120ml of milk

50g sugar

Preparation

1.

Separate the eggs. Whisk the butter and vanilla sugar until foamy and add the egg yolks one by one, stirring constantly. Add honey and continue to stir to get a smooth mixture. Melt the chocolate over a low heat, and add to the previous mass, still stirring.

2.

Mix flour and thickener, cocoa and spices and sift. Add ground biscuits. Add the flour ingredients to the previous mass. Add rum.

3.

Whisk the egg whites with a pinch of salt in solid snow, and slowly stirring with a whisk, add to the previous mass.

4.

Pour the dough into a baking tray 20x30 and bake in a preheated oven at 180 ° C for about 20 minutes (be sure to check with a toothpick!)

5.

When baked, cool the dough completely and cut it in half with a sharp knife. Coat between jam or marmalade to which you have added a teaspoon of rum and a teaspoon of cinnamon if desired, cover with another crust and leave to cool.

6.

Prepare the glaze by boiling butter, sugar and milk, add chocolate, and stir to melt. Leave for about 15 minutes in the cold to harden a bit, then pour over the cake. Cool well before cutting.