Glazed negresa with cocoa and chocolate

Ingredients

For the sponge

• 120 g butter
• 100 ml milk
• 50 g dark chocolate
• 50 g cocoa powder
• 1 egg
• 180 g sugar
• 125 ml yogurt
• 190 g flour
• 1 teaspoon baking powder
• 1 pinch of salt

For the glaze

• 50 ml water
• 80 g sugar
• 70 g honey
• 1 teaspoon gelatin granules
• 70 ml condensed milk
• 80 g dark chocolate

Preparation

1. Melt the butter over low heat, then add the milk and keep the heat low. 2. Add the dark chocolate in pieces and the cocoa, stir well until smooth and let the mixture cool for 5 minutes. 3. In a bowl, beat the egg with 180 g sugar until foamy. Add the yogurt and pour the mixture over the cooled chocolate. 4. Mix the flour, baking powder and pinch of salt, then add them to the chocolate mixture and stir until no flour is visible. 5. Line the pan with baking paper, pour in the batter and put the cake in the oven preheated to 180°C, for about 30 minutes, until a toothpick inserted in the center comes out clean. 6. For the glaze, soak the gelatin in 50 ml water, using 25 ml of it. Put the remaining 25 ml water on low heat with 80 g sugar and 70 g honey and let it boil for 2 minutes. 7. Turn off the heat and add 70 ml condensed milk, 80 g dark chocolate in pieces and the soaked gelatin. Stir until the chocolate melts. 8. Glaze the cake: pour the glaze through a sieve over the sponge, without leveling it.