This yogurt cake melts in your mouth! Without butter! Very light, noble and delicious! Chocolate Nut cake! Airy yogurt cake!
Everyone will be thrilled! Made very quickly with a hand blender!
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Ingredients for the chocolate cake (28x18 cm) or for a round baking pan 24 cm:
2 medium-sized eggs
a pinch of salt
8 g vanilla sugar
80 g of sugar
80 ml milk (room temperature)
40 g odorless vegetable oil
110 g flour
20 g of cocoa
5 g baking powder
Chocolate cake is baked for about 20 minutes at 170 degrees Celsius upper-lower heat without convection on medium rail until it is ready and checked with a wooden stick to keep it dry and clean
INGREDIENTS for the nut layer:
250 ml hot whipped cream ( 30% fat)
200 g milk chocolate
1 Tbsp Nutella
Cake residue
100 g roasted hazelnuts
INGREDIENTS for yogurt mousse:
30 g of ground gelatin
150 ml of cold boiled water for gelatin
400 ml cold whipped cream (at least 30% fat content)
16 g vanilla sugar or vanilla extract
1000 g of yogurt (I have Greek yogurt (10% fat), you can take any other cream yogurt) Room temperature
400 g of sweetened condensed milk
35 g of baking cocoa
120 ml of hot milk
2 Tbsp Nutella
about 60 ml of hot boiled water for the wise mass when the mass becomes too firm
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