Ingredients:
For the cake:
- ½ cup sugar
- 2 egg yolks
- 1 natural yoghurt
- ½ cup vegetable oil
- 2 cups flour
- 1 cup of cornstarch
- 10 OZ (200 grams) of dark chocolate
- Butter for greasing
- 5.29 OZ (150 grams) whipping cream
- 3.53 OZ (100 grams) dark chocolate
- 5.29 OZ (150 grams) dark chocolate
- 1.76 OZ (50 grams) of butter
Oven at 350° F
Time: 1 hour and 1/2
Melt the chocolate in a double boiler.
In a bowl, pour the yogurt and mix the yolks and sugar. Stir vigorously until it forms a froth.
Add oil, flour and the chocolate. The dough should be smooth enough.
Butter a baking pan 20 cm with zipper.
Spread the dough.
Bake at 350° F for 20 minutes, cover with baking paper and continue cooking for another 10 minutes or until a toothpick inserted is dry.
Now we begin to prepare for the finish melting the chocolate in a double boiler with the butter, once the mixture is smooth pour it on a sheet of parchment paper placed on a large plate. Place in freezer for 15 minutes or until it solidifies.
Meanwhile, prepare the filling, melt the chocolate in a double boiler, let cool and then add the whipped cream.
Cut the cake in half and fill with the cream, leaving aside a little, and reassemble it.
Once reassembled the cake spread over the entire surface the cream that you have left aside.
Remove from the freezer the solidified chocolate with a sharp knife or a vegetable peeler mandolin formed curls passing on the layer of chocolate.
Position the curls on the cake, thanks to the cream will remain attached and sprinkle with icing sugar if you like.
If not consumed immediately store it in the fridge!
Time: 1 hour and 1/2
Melt the chocolate in a double boiler.
In a bowl, pour the yogurt and mix the yolks and sugar. Stir vigorously until it forms a froth.
Add oil, flour and the chocolate. The dough should be smooth enough.
Butter a baking pan 20 cm with zipper.
Spread the dough.
Bake at 350° F for 20 minutes, cover with baking paper and continue cooking for another 10 minutes or until a toothpick inserted is dry.
Now we begin to prepare for the finish melting the chocolate in a double boiler with the butter, once the mixture is smooth pour it on a sheet of parchment paper placed on a large plate. Place in freezer for 15 minutes or until it solidifies.
Meanwhile, prepare the filling, melt the chocolate in a double boiler, let cool and then add the whipped cream.
Cut the cake in half and fill with the cream, leaving aside a little, and reassemble it.
Once reassembled the cake spread over the entire surface the cream that you have left aside.
Remove from the freezer the solidified chocolate with a sharp knife or a vegetable peeler mandolin formed curls passing on the layer of chocolate.
Position the curls on the cake, thanks to the cream will remain attached and sprinkle with icing sugar if you like.
If not consumed immediately store it in the fridge!
See the recipe in printable PDF
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