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Mignon Cakes


Here’s the recipe for one of the best cakes in the world. At least this is my opinion. But still. Trust me :)


For the batter

1 pound butter

4 cups all purpose flour

1/2 cup cocoa powder

2+3/4 cup sugar

5 eggs

1 tsp vanilla extract

For the filling

2 cups apricot jam

For the topping

1 cup dark chocolate

1 cup butter

2 tbs sugar


Preheat the oven to 400 F.  Melt the butter and put it in a medium bowl. mix it for a while (at leas 5 minutes), add eggs, sugar and vanilla extract and continue mixing. Divide the batter into 2 equal parts. Mix the first half with 2 + 1/4 cups flour, pour into a square middle-sized baking sheet, which you previously greased and slightly floured. Bake for about 10-15 minutes. Transfer on a wire rack and let it cool.

Mix the other half of batter with 1 + 3/4 cups flour and 1/2 cup cocoa powder. Pour into the same baking sheet as the first batter, because the second cake has to be the same size as the first one. Bake for 10-15 minutes and let it cool. Now cut both cakes in halves, so you get 4 equal parts.

Put the first, black layer (the one with the cocoa powder) on a serving platter and spread with jam. Cover with the second, white layer. continue so you get a 4-layer cake with the white layer on top. Now put some weigh on the top of the cake (you can use heavy books), so the layers stick together. Leave for about 2 hours and then remove the weigh.

Melt the chocolate and butter. Mix well, adding the sugar. Top the cake with chocolate and put in the fridge for at least 2 hours. Cut into smaller pieces and serve cold.


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