Yogurt and chocolate cake

You don't have to be a professional pastry chef to create true edible works of art. With a little patience and dexterity, your guests will be absolutely delighted. Delight them with a delicate yogurt-chocolate mousse cake on a chocolate dough base, decorated with a beautiful pattern.

Step-by-step recipe

Step 1:

In a bowl, whisk together 65g of flour, 15g of cocoa, and half a teaspoon of baking powder.

Step 2:

Break two eggs into a clean bowl, add a pinch of salt, 8 g of vanilla sugar, and beat with a mixer.

Step 3:

While continuing to beat, add 70 g of sugar. Beat for about 5 minutes.

Step 4:

Sift some of the dry ingredients into a bowl through a sieve. Mix with a whisk.

Step 5:

Pour in 50 ml of milk, add the remaining powder. Stir.

Step 6:

Pour the dough into a rectangular springform pan and smooth it out.

Step 7:

Bake for about 20 minutes at 170 degrees.

Step 8:

Remove the pan and parchment paper and place the cake on a baking sheet. Re-line the pan, creating high edges with thick foil.

Step 9:

In a clean bowl, combine 30 g of gelatin and 150 ml of cold boiled water. Stir with a fork.

Step 10:

Place 1 kg of Greek yogurt in a clean bowl, pour in 400 g of condensed milk with sugar. Stir.

Step 11:

In a clean bowl, mix 400 ml of heavy cream, 16 g of vanilla sugar, and lightly beat with a mixer.

Step 12:

Pour in the yogurt mixture and mix with a mixer.

Step 13:

Pour some of the mixture into a bowl with gelatin and stir.

Step 14:

Return the mixture to the bowl, mixing with a mixer on low speed.

Step 15:

Mix 50 g of baking cocoa and 100 ml of boiling water in a bowl.

Step 16:

Divide the yogurt-cream mixture in half.

Step 17:

Pour the chocolate mixture into one of the bowls. Mix with a mixer.

Step 18:

Pour the white and chocolate mixtures onto the cake layer alternately, pouring the next portion into the center of the previous one.

Step 19:

Shake the cake gently to ensure a symmetrical pattern.

Step 20:

Using a stick, draw lines in the mousse from the edges to the center and from the center to the edges to create a flower-shaped pattern.

Step 21:

Carefully disassemble the pan, remove the foil and serve.

Cooking tips

It is better to take a collapsible form with dimensions of 28 by 18 cm.

Check the readiness of the cake with a stick - if the stick comes out dry, the cake is ready.

If you don't have thick foil, you can make sides from a plastic document folder and secure the edges with a clothespin.

See also: Cake recipes

Dessert recipes