Chocolate Yogurt Cake
Baking and Desserts • European
Description
Chocolate Yogurt Cake
Ingredients
- Chicken Egg 4 pieces
- Wheat Flour 0 oz
- Baking Powder 1 teaspoon
- Cocoa Powder 0 oz
- Yogurt powder 10 oz
- 10% cream 10 fl oz
- Gelatin 0 oz
- Sugar to taste
- Chocolate 5 oz
- Chopped almonds ½ cup
Step-by-Step Guide
Step 1
For the biscuit, combine eggs, sugar, sifted flour with baking powder and cocoa.
Step 2
Mix thoroughly until all the sugar is dissolved.
Step 3
Pour the batter into a greased mold and place it in a preheated oven at 390°F.
Step 4
After 5 minutes, reduce the temperature to 355°F.
Step 5
Do not open the oven for the first 20–25 minutes.
Step 6
Do not remove the finished biscuit for 10 minutes; it should cool slightly.
Step 7
For the cream, soak the gelatin in water according to the package instructions and let it swell for 10–15 minutes.
Step 8
Whip the chilled cream to a stable foam and refrigerate.
Step 9
Whip the yogurt with sugar until the sugar is dissolved.
Step 10
Dissolve the gelatin in the microwave and slowly pour it into the yogurt mixture.
Step 11
Gently fold in the whipped cream.
Step 12
Cut the biscuit into 3–4 layers.
Step 13
Line a springform pan with parchment paper, place the first layer, and assemble the cake, spreading cream between the layers.
Step 14
No need to cover the top.
Step 15
Refrigerate overnight.
Step 16
Remove the sides of the mold and the parchment.
Step 17
Drizzle melted chocolate over the top of the cake and sprinkle with nuts.
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