We don't celebrate Valentine's Day, it doesn't have to be Valentine's Day to make a chocolate cake :)) But if it's still a ball… then it's a ball… :))
I started to make this cake without having anything concrete in mind. I just knew it had to be something with chocolate and I used the yogurt I had in the fridge. 😀
A fine yogurt cream and a delicious chocolate cream… a fluffy countertop and the cake is ready. For a festive air just a few decorative hearts…
- For the countertop:
- 50 g dark chocolate
- 50 g butter
- 100 g sugar
- 140 g yogurt
- 2 eggs
- 2 tablespoons cocoa
- 1 baking powder
- 150 g flour
- vanilla essence
- For yogurt cream:
- 100 g white chocolate
- 250 ml whipped cream
- 140 g yogurt
- 5 g gelatin
- For chocolate cream:
- 100 g dark chocolate
- 200 ml whipped cream
- For syrup:
- 2 tablespoons sugar
- 50 ml water
- 2 tablespoons Sheridan's liqueur
How to prepare the cake with yogurt and chocolate:
Melt the chopped chocolate over a low heat or in a bain marie, together with the diced butter. Homogenize and leave to cool. Add the sugar and vanilla essence and mix the composition until it becomes like a cream and the sugar melts. Then add the eggs, one by one, mixing well after each and the yogurt. We mix the flour with cocoa, baking powder and a pinch of salt. Lightly incorporate into the chocolate cream.
Pour the composition into a tray (20/20 cm) lined with baking paper and bake on medium heat for about 40-45 minutes, until the top becomes firm to the touch and passes the toothpick test. Remove to a grill and leave to cool.
We hydrate the gelatin in cold water. We add enough water to cover the gelatin well.
Melt the chopped chocolate and melt the pieces over low heat or in a bain marie with 150 ml whipped cream. Homogenize and set aside to cool. After it has cooled down a bit, add gelatin and mix well. Refrigerate to cool very well.
Meanwhile, beat the rest of the whipped cream. It is not necessary for the cream to be very firm, it is enough to beat it so much that it becomes fluffy.
In the cooled cream, incorporate the yogurt, mixing lightly with the mixer, and at the end the whipped cream. Refrigerate again until it hardens a little.
Bitter chocolate cream:
Melt the chopped or broken chocolate over low heat or in a bain marie together with the whipped cream. Homogenize and put in the freezer for about 30-40 minutes. Then mix the cream until it becomes fluffy.
For the syrup put water in a glass, add sugar and liqueur and mix.
We put the cooled countertop in the tray in which we baked it. If the tray is not removable, line it with cling film. We syrup and put the yogurt cream. We put the chocolate cream in a posh. Put the top in the yogurt cream and squeeze until the surface of the cake forms a circle. We continue the operation on the entire surface of the cake.
I was a bit linear :)) but the dots can get even more messy.
Sprinkle the pink hearts for decoration and refrigerate for at least 1 hour, until the cream hardens enough and the cake can be removed from the form.
It is portioned as desired.
Have fun and love each other a lot! 😀