YOGURT AND CHOCOLATE CAKE

Here’s the recipe for Yogurt and Chocolate Cake:

Ingredients:

For the base:

• 200 grams dry biscuits
• 90 grams melted butter

For the filling:

• 250 grams whipping cream
• 500 grams sweet yogurt
• 80 grams chopped hazelnuts
• 20 grams icing sugar
• 2 sheets of gelatin

For decoration:

• 100 grams hazelnut cream
• Whole hazelnuts, to taste
• Chopped hazelnuts, to taste

Instructions:

1. Base: Crush the dry biscuits and mix them with the melted butter. Press the mixture onto the base of a mold or cake tin. Place in the fridge to set.
2. Filling: Start by soaking the gelatin sheets in cold water according to the package instructions. Once softened, dissolve them in a small amount of warm water. In a bowl, whip the cream until stiff peaks form. In another bowl, mix the sweet yogurt with the dissolved gelatin, icing sugar, and chopped hazelnuts. Gently fold in the whipped cream until well combined.
3. Pour the filling over the biscuit base, smoothing the top with a spatula. Place the cake in the refrigerator and let it set for about an hour.
4. After the filling has set, spread the hazelnut cream evenly over the top of the cake. Return the cake to the refrigerator and let it chill for an additional 4-5 hours, or until completely firm.
5. Once the cake is set, remove it from the mold or cake tin. Decorate the top with whole hazelnuts and chopped hazelnuts as desired.
6. Slice and serve chilled. Enjoy your delicious Yogurt and Chocolate Cake!