Chocolate yogurt cake
6 servings
90 minutes
Yogurt chocolate cake is a delicate and refined dessert that perfectly combines airy sponge cake, light yogurt cream, and rich chocolate glaze. The layers soaked in aromatic yogurt mousse give the cake a special softness and lightness, while the nut topping adds a pleasant textural note. The origins of this recipe trace back to European pastry traditions that seek a harmonious blend of flavors. This dessert is perfect for morning tea, festive tables, or simply moments of sweet indulgence. The yogurt cream makes the cake lighter compared to classic butter fillings, while the chocolate glaze adds elegance. It can be served chilled to enjoy its freshness and rich flavor. Exquisite yet light — this cake embodies the perfection of flavor balance.
1
For the sponge cake, combine eggs, sugar, sifted flour with baking powder, and cocoa.
- Chicken egg: 4 pieces
- Wheat flour: 70 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 30 g
- Sugar: to taste
2
Mix thoroughly until all the sugar is dissolved.
3
Pour the batter into a greased mold and send it to a preheated oven at 200 degrees.
4
After 5 minutes, reduce the temperature to 180 degrees.
5
Do not open the oven for the first 20–25 minutes.
6
Do not remove the baked sponge for 10 minutes; it should cool slightly.
7
For the cream, soak the gelatin in water according to the package instructions and let it swell for 10-15 minutes.
- Gelatin: 8 g
8
Whip the chilled cream to a stable foam and place it in the cold.
9
Whip the yogurt with sugar until the sugar dissolves.
- Yoghurt: 280 g
- Sugar: to taste
10
Dissolve gelatin in the microwave and pour it into the yogurt mixture in a thin stream.
- Gelatin: 8 g
11
Gently fold in the whipped cream.
- Heavy cream 35% fat: 280 ml
12
Cut the biscuit into 3-4 layers.
13
Line the removable mold with parchment, place the first layer, and assemble the cake, spreading cream between the layers.
14
No need to lubricate the top.
15
Put it in the fridge overnight.
16
Remove the edge of the mold and the parchment.
17
Pour melted chocolate over the top of the cake and sprinkle with nuts.
- Chocolate: 100 g
- Crushed walnuts: 0.5 glass