Ingredients:

115 g of butter at room temperature;
140 g of sugar;
1 egg;
130 g flour;
10 g of corn starch;
7 g cocoa;
120 grams of yogurt 3.2% fat;
0.5 tsp 0.5 tsp baking soda + vinegar;
1 tsp red food coloring;
200 g cream cheese at room temperature;
300 g of white chocolate
Color sprinkling »hearts»

Method of preparation:

1. flour, starch, cocoa, sift and mix.
2. Beat butter with sugar, add egg. Beat until smooth. Add dye.

3. Alternately in 3 sets add flour mixture and yogurt (start and end with flour), after enter quenched soda vinegar, stir quickly.

4. Pour the batter into the pan (18-20 cm in diameter) greased with butter and bake at 170 ° C for 30-40 minutes, check the readiness with a toothpick - it should come out dry.

5. Ready cake to cool completely and wrap in plastic wrap. Put in the fridge for at least 3:00, preferably at night.

6. Pull out the cake from the refrigerator and use the blender to grind into crumbs. The chips were mixed with cream cheese and knead dough hands that resembles the consistency of modeling clay.

7. From hands forming dough pieces balls (to all the sweets were the same size, I measured at 20g dough on kitchen scales). Finished beads per hour left in the refrigerator.

8. Chocolate crushed into pieces and melted in a microwave oven or a water bath. Each candy chop on a fork and fully immersed in chocolate. Writing to drain the remnants of chocolate candy and gently move on the laid parchment board.

9. Sprinkle hearts, until the chocolate has not had time to harden (can be nuts, as an option) and send it in the fridge for another half hour.

10. Ready-made candy packed in beautiful boxes and give to those you love;)