Yogurt Chocolate Cake

This delightful yogurt chocolate cake is a simple yet elegant dessert that combines the creamy texture of Greek yogurt with the richness of chocolate. Perfect for any occasion, this cake is a no-bake treat that holds a delightful surprise of berry flavors in every bite. Its light and airy consistency makes it ideal for warmer months, or whenever you crave a refreshing dessert. Whether you prefer blueberries, strawberries, or a mix of your favorite berries, this cake can be easily customized to suit your taste. The crust, made from crushed chocolate cookies and melted butter, provides a satisfying crunch that complements the smooth yogurt filling. As the cake sets in the refrigerator, the flavors meld together for a harmonious balance. You’ll love its vibrant colors and the freshness of the berries. This yogurt chocolate cake is not only delicious but also visually appealing. Perfect as a show-stopping finale to a meal or a delightful afternoon treat, it's a dessert that everyone will enjoy.

Ingredients

For the Base:

• 100 g chocolate cookies
• 50 g melted butter

For the Cream:

• 250 g Greek yogurt
• 2 egg whites
• 0.5 l berries (you can use blueberries, strawberries, raspberries, etc.)
• 5 sheets of gelatin

Preparation Time

Total Time: 4 hours and 10 minutes (Including 20 minutes of prep time and 3 hours 50 minutes of setting time)

Step-by-Step Instructions

1. Prepare the Base: Start by crushing the chocolate cookies into fine crumbs. You can use a food processor for this, ensuring they are evenly ground.

2. Mix with Butter: Combine the crushed cookies with melted butter in a bowl, mixing thoroughly until the crumbs are evenly coated with butter.

3. Form the Base: Line a 20 cm diameter springform pan with parchment paper. Press the cookie mixture firmly into the bottom of the pan to form an even layer.

4. Chill the Base: Place the pan in the refrigerator to allow the base to set. Leave it to chill for about 1 hour while you prepare the cream.

5. Beat Egg Whites: In a separate bowl, beat the egg whites until they form stiff peaks. This may take a few minutes with an electric mixer.

6. Add Sugar: Gradually add sugar to the egg whites and beat again until the mixture is glossy and holds its shape.

7. Blend the Berries: In a blender, process the berries until smooth. You can strain them through a sieve if you prefer a smoother texture without seeds.

8. Combine with Yogurt: Mix the berry puree with Greek yogurt in a large bowl, ensuring it is well combined.

9. Prepare Gelatin: Soak the gelatin sheets in cold water according to package instructions until softened, then melt gently without boiling.

10. Mix Gelatin: Stir the gelatin into the yogurt and berry mixture, ensuring it is evenly distributed.

11. Fold Egg Whites: Carefully fold the beaten egg whites into the yogurt and berry mixture, taking care not to deflate the airiness.

12. Combine and Settle: Pour the yogurt mixture over the chilled cookie base, spreading it evenly with a spatula.

13. Chill Again: Return the pan to the refrigerator and allow the cake to set for at least 3 hours, or until firm.

14. Test for Readiness: Gently touch the surface of the cake to check if it has properly set before removing it from the mold.

15. Remove from Mold: Carefully remove the sides of the springform pan and peel away the parchment paper if needed.

16. Slice and Serve: Using a sharp knife, cut the cake into slices. Clean the knife after each slice for clean edges.

17. Optional Garnish: You can decorate the top of the cake with extra fresh berries for an enhanced presentation.

18. Serving Temperature: It's best served chilled for the flavors to shine through.

19. Store Leftovers: Keep any leftovers in the refrigerator, covered, to maintain freshness.

20. Enjoy: Serve to your guests and enjoy the delicious flavors of this yogurt chocolate cake!

Tips

• Substitutions: If you cannot find Greek yogurt, regular yogurt can be used but expect a slightly different texture.
• Gelatin Setting: Make sure to fully dissolve the gelatin to avoid lumps in the cream mixture.
• Decorating: Fresh mint leaves make a great garnish alongside your choice of berries.

Nutritions

• Calories: Approximately 230 per serving
• Protein: 6g
• Fats: 9g
• Carbohydrates: 30g

Variations

• Vegan Option: Substitute Greek yogurt with a non-dairy yogurt alternative and use agar-agar in place of gelatin.
• Gluten-Free Base: Use gluten-free cookies for the crust to accommodate gluten sensitivity.

Serving Suggestions

• Pairings: Enjoy with a hot cup of coffee or a refreshing glass of iced tea.
• Light Desserts: Serve as part of a dessert platter with fresh fruits and a cheese selection.

Best Places

• The Cheesecake Factory - Known for their extensive menu and tempting desserts. Location: 1609 Cumberland Mall, Atlanta, USA.
• Patisserie Valerie - Offers exquisite cakes and pastries. Location: 44 Old Compton St, London, UK.
• Buvette - French-inspired pastries in a charming setting. Location: 42 Grove St, New York, USA.
• Sweets Paradise - All-you-can-eat dessert bar. Location: Umeda, Osaka, Japan.
• Café Savoy - Beautiful setup with delicious cakes. Location: Vítězná 5, Prague, Czech Republic.
• Ladurée - Famous for macarons and pastries. Location: 16 rue Royale, Paris, France.
• Black Star Pastry - Known for their unique cake creations. Location: 60 Clyde St, Sydney, Australia.
• Bakdash - Traditional desserts with a unique regional twist. Location: Inside the Al-Hamidiyah Souq, Damascus, Syria.
• Demel - Royal chocolatiers with a rich history. Location: Kohlmarkt 14, Vienna, Austria.
• Antico Caffè Greco - Classic Roman café with a dessert menu. Location: Via dei Condotti, 86, Rome, Italy.