Ingredients for 10 to 12 people
For the base
- 230 g plain yogurt with whole milk - use a pot as a measure for the rest
- 2 jar of sugar
-
3 eggs - 4 tablespoons. tablespoons oil
- 2 teaspoons coffee extract
- 2 jars
flour - 1 / 2 teaspoon baking powder
- 3 tbsp. tablespoons cocoa
- 50 g chocolate chips
For the chocolate mousse
- 300 g chocolate pastry
- 300 ml cream not lean
- 60 g butter
For the frosting
- 100 g chocolate
- 150 ml cream
For mounting
- a very full-bodied cup of coffee, sweet
Prepare chocolate yogurt cake: Beat eggs with sugar.
Add the yogurt, coffee extract and oil. Mix well.
Add the flour sifted with baking powder and cocoa, mix well again.
Finish by incorporating the chocolate chips.
Bake the cake at 180 ° C for 40-45 minutes, until the surface is "trembling" more.
Once the cake is cooked, remove from oven, wait 5 minutes before turning out onto a rack. Then let it cool completely.
While the cake cools, prepare the chocolate mousse: bring the cream to a boil over medium heat.
Cut the chocolate into small pieces and place in a bowl with the softened butter in pieces. Pour the boiling cream while whisking.
When the chocolate cream is smooth, set aside, and let cool. Once cooled, place it in the fridge for about an hour.
Meanwhile, if the cake has cooled, cut into 3 discs of equal thickness. Soak
based coffee cake spicy sweet, and the disk medium.
Book.
Recover cream placed in the refrigerator and beat (with mixer on high speed) for a few minutes. We should get a nice air foam well.
Spread half (or less if the amount is too large for the size of the cake) foam based on cake soaked with coffee. Well go to the edges for a nicer result. Ask
second cake layer on layer of chocolate mousse and cover with a second layer of foam. Finish by placing the top of the cake on top. Pack
the flat of his hand on top cake and mounted.
Place in the fridge.
Prepare the frosting: again bring the cream to a boil, pour over chopped chocolate. Pour the ganache
obtained on top of cake and sides.
Refrigerate for one night. Indeed, as Courchevel, this dessert is better the next day.
Add the yogurt, coffee extract and oil. Mix well.
Add the flour sifted with baking powder and cocoa, mix well again.
Finish by incorporating the chocolate chips.
Bake the cake at 180 ° C for 40-45 minutes, until the surface is "trembling" more.
Once the cake is cooked, remove from oven, wait 5 minutes before turning out onto a rack. Then let it cool completely.
While the cake cools, prepare the chocolate mousse: bring the cream to a boil over medium heat.
Cut the chocolate into small pieces and place in a bowl with the softened butter in pieces. Pour the boiling cream while whisking.
When the chocolate cream is smooth, set aside, and let cool. Once cooled, place it in the fridge for about an hour.
Meanwhile, if the cake has cooled, cut into 3 discs of equal thickness. Soak
based coffee cake spicy sweet, and the disk medium.
Book.
Recover cream placed in the refrigerator and beat (with mixer on high speed) for a few minutes. We should get a nice air foam well.
Spread half (or less if the amount is too large for the size of the cake) foam based on cake soaked with coffee. Well go to the edges for a nicer result. Ask
second cake layer on layer of chocolate mousse and cover with a second layer of foam. Finish by placing the top of the cake on top. Pack
the flat of his hand on top cake and mounted.
Place in the fridge.
Prepare the frosting: again bring the cream to a boil, pour over chopped chocolate. Pour the ganache
obtained on top of cake and sides.
Refrigerate for one night. Indeed, as Courchevel, this dessert is better the next day.
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