After I thought… after I changed my mind… and then I thought again :))) here I accepted Danone's challenge to become a BlogChef . No, far from me the thought of having Chef pretensions, for that it is not enough to have only passion and pleasure for cooking… For this you need other qualities, which I, without false modesty, admit that I do not have. But if I get to the grand final, I can at least try to be a Chef for a few hours. :))
In other words, I dedicate this cake to my sister who is celebrating her birthday today. 😉 Dedication is not accidental, because she really likes this kind of cake. If I make her choose a cake recipe from the blog, first choose a cheesecake… then think again. :))))
Happy birthday sister! Health, that it is better than all, wisdom and good luck! <3
- For the countertop:
- 250 g regular biscuits
- 2 tablespoons cocoa
- 1 tablespoon powdered sugar
- 50 g dark chocolate
- 150 g coconut butter
- For the filling:
- 2 yolks
- 2 tablespoons sugar
- 2 tablespoons milk
- 100 g white chocolate
- 10 g gelatin
- 200 ml whipped cream
- 140 g Danone yogurt
- 250 g mascarpone
- ~ 50 g dark chocolate
- 2 sachets of vanilla sugar
- For the glaze:
- 100 g dark chocolate
- 200 ml whipped cream
- ~ 100 ml Sheridan's liqueur
How to prepare the cake with yogurt and chocolate:
We put the coconut butter in a saucepan and melt it on the steam bath. Set aside, add sugar, mix well and let cool.
The broken biscuits and the coarsely chopped chocolate with the knife are put in the robot. Add cocoa and mix until you get a fine breadcrumbs. Pour the cooled coconut butter and mix well.
Pour the composition into a tray (18 cm in diameter). We distribute on the whole surface of the tray, as well as on its walls, then we press well with our hand and at the end with the bottom one glass, so as to obtain an equal and well leveled top. Refrigerate until the yogurt cream is ready.
We hydrate the gelatin in cold water. We put enough water to cover it.
Rub the yolks well with sugar until they become like a cream and turn white. "Unwrap" the cream with the 2 tablespoons of milk and put the bowl on a steam bath, until the cream thickens and the sugar melts. Add the broken white chocolate to the pieces and stir continuously until the chocolate melts and the composition becomes homogeneous. Set aside and let cool until it reaches a bearable temperature on the finger, at which point we add gelatin. Let it cool very well.
In a castrom, mix the yogurt with mascarpone and the white part of Sheridan's liqueur. Beat the whipped cream with the 2 sachets of vanilla sugar. It is not necessary for the whipped cream to stick, it is enough to beat it so much that it becomes a little fluffy. Add the yogurt cream over the composition with cooled chocolate and at the end incorporate the whipped cream and finely chopped or grated chocolate.
Pour the cream over the cookie sheet and refrigerate until it hardens.
Meanwhile, prepare the chocolate icing . Melt the chocolate together with the whipping cream, over a low heat or in the microwave. Homogenize, flavor with the rest of the liqueur (brown part) and put the bowl in the freezer for about an hour, until the cream reaches the freezing point. Homogenize again, stirring a little with the mixer, put in a posh and decorate the cake. 😉
Refrigerate until ready to serve. It is much better and cuts much better the next day. 😉