Yogurt and chocolate cake
I usually make this cake when I have leftover yogurt in the fridge and I'm craving something chocolatey, but I don't want to turn on the oven. It's one of those recipes where you don't need to bake anything, just have the patience to let it chill. The base is like no-bake cheesecakes, the yogurt cream is quite light, and the glaze has a distinct chocolate liqueur flavor. Quick Info Total time: about 4-5 hours (including chilling time) Active preparation time: 50-60 minutes Chill time: at least 3 hours (ideally overnight) Servings: 8-10, from an 18 cm round pan Difficulty: medium (no baking, but with a few technical steps) Recipe type: dessert, special occasions, or when you want something chocolatey without the hassle of baking Ingredients For the base: 250 g plain cookies 2 tablespoons cocoa powder 1 tablespoon powdered sugar 50 g dark chocolate 150 g coconut butter For the filling: 2 egg yolks 2 tablespoons sugar 2 tablespoons milk 100 g white chocolate 10 g gelatin 200 ml heavy cream 140 g yogurt (I used Danone, but any creamy yogurt works) 250 g mascarpone about 50 g dark chocolate 2 packets vanilla sugar about 100 ml Sheridan’s liqueur (or another layered liqueur, but it's not mandatory) For the glaze: 100 g dark chocolate 200 ml heavy cream remaining liqueur (the brown part, if using Sheridan’s) Instructions 1. The Base Melt the coconut butter in a double boiler and let it cool for a few minutes. Meanwhile, break the cookies into large pieces and place them in a food processor along with the dark chocolate (chopped coarsely) and cocoa powder. Process until it becomes fine crumbs. Add the powdered sugar, then incorporate the cooled coconut butter and mix until the mixture holds together. Press the mixture into the bottom and sides of the round springform pan (18 cm diameter) evenly, first with your hands and then with the bottom of a glass to compact it. Place it in the fridge while you prepare the cream. 2. The Yogurt Chocolate Cream Soak the gelatin in cold water until covered. Whisk the egg yolks with the sugar until light in color. Add the milk and place over a double boiler, stirring continuously until the mixture thickens slightly and the sugar dissolves completely. Add the white chocolate (broken into pieces) to the hot mixture, stirring until melted and the mixture is smooth. Let it cool until warm but still manageable to the touch. Once it’s no longer hot, add the soaked and drained gelatin, mixing well to dissolve. Allow the cream to cool completely, preferably at room temperature. In a bowl, combine the yogurt, mascarpone, and the white part of the liqueur and mix briefly until homogeneous. Whip the heavy cream separately with the vanilla sugar until it just starts to thicken (it shouldn't be whipped too stiff). When the white chocolate cream has completely cooled, gradually mix it with the yogurt and mascarpone mixture. Finally, gently fold in the whipped cream and grated or finely chopped dark chocolate. 3. Assembly Pour the cream over the cookie base, smooth it out gently, and refrigerate the pan for at least 3 hours until it sets well. It’s safer to leave it overnight. 4. Chocolate Glaze Melt the dark chocolate with the heavy cream over low heat or in the microwave, stirring until smooth. Add the brown part of the liqueur (if using Sheridan’s). Cool the glaze quickly in the freezer for about an hour until it thickens and starts to have a creamy texture. Briefly mix it with a mixer just until it becomes a bit fluffier, then place it in a piping bag for decoration. Decorate the cake as desired. Keep it refrigerated until serving. It cuts better after sitting in the fridge for a day. Why I Make This Recipe Often I love it because there's no baking involved, the ingredients are accessible, and the combination of yogurt and chocolate isn't heavy. It holds well in the fridge, and the next day it’s even easier to cut. The base has a crunchy texture, and the cream remains airy. Tips and Variations Tips Press the base down well, especially at the edges, so it doesn’t crumble when cutting. Let the cream cool completely before mixing it with the other ingredients; otherwise, it may separate. Use a creamy yogurt, not one too runny. If the glaze seems too thick after cooling, mix it a bit more to make it easier to decorate. Substitutions Coconut butter can be replaced with regular unsalted butter. Sheridan’s liqueur can be omitted or substituted with any white and brown liqueur, to taste. Dark chocolate can be replaced with milk chocolate, but the result will be sweeter. Variations You can add a bit of grated lemon zest to the yogurt cream for a tangy note. The glaze can be simply poured over the entire cake; decorating with a piping bag is not mandatory. For a crunchier base, you can add 2-3 tablespoons of finely chopped nuts. Serving Ideas It’s suitable for holiday meals, but also as a weekend dessert. It pairs well with fresh fruits on top (raspberries or strawberries). It also goes nicely with an espresso or strong coffee. Frequently Asked Questions Do I have to use Sheridan’s liqueur? No, you can make the recipe without liqueur or use another favorite liqueur, layered or not. What if I don’t have coconut butter? You can use regular unsalted butter. The texture will be slightly different, but it will still turn out well. How much should I whip the cream? Don’t overdo it. Just enough to make it fluffy, not stiff, so it mixes easily with the other ingredients. Can I use cocoa cookies instead of plain ones? Yes, but adjust the amount of cocoa in the recipe (one tablespoon may be sufficient). What type of dark chocolate should I choose? Ideally, one with 50-60% cocoa, but there’s no strict rule. Nutritional Values (Estimate) One serving (1/10 of the cake): approximately 390-420 kcal Carbohydrates: 33-36 g Protein: 5-7 g Fat: 25-29 g Values are approximate and vary based on the type of cookies, yogurt, and whether or not you use liqueur. I do not claim accuracy to the gram. Storage and Reheating The cake can be stored in the refrigerator, covered, for up to 4 days. It does not freeze well. No reheating is needed. If the base becomes too soft after a few days, it can be firmed up again in the fridge for a few hours.
Preparation
Base: We put the coconut butter in a saucepan and melt it in a double boiler. Set aside and let it cool. The broken biscuits and coarsely chopped chocolate are placed in a food processor. We add the cocoa and blend until we obtain a fine crumb. Pour in the cooled coconut butter and mix until homogeneous. We pour the mixture into a baking pan (18 cm in diameter). We spread it evenly across the surface of the pan and on its sides, then press it down firmly with our hands and finally with the bottom of a glass, so that we achieve an even and well-leveled base. We place it in the refrigerator while we prepare the yogurt cream. Yogurt Cream: We hydrate the gelatin in cold water. We add enough water to cover it. We whisk the egg yolks well with sugar until they become creamy and pale. We thin the cream with the 2 tablespoons of milk and place the bowl over a double boiler until the cream thickens and the sugar dissolves. We add the broken white chocolate and continuously stir until the chocolate melts and the mixture becomes homogeneous. We set it aside and let it cool until it reaches a bearable temperature for our fingers, at which point we add the gelatin. We let it cool very well. In a bowl, we mix the yogurt with the mascarpone and the white part of the Sheridan liqueur. We whip the cream with the 2 packets of vanilla sugar. It is not necessary for the cream to be stiff, it is enough to whip it just until it becomes a bit fluffy. We add the yogurt cream over the cooled chocolate mixture and finally incorporate the whipped cream and finely chopped or grated chocolate. We pour the cream over the biscuit base and place it in the refrigerator until it sets. In the meantime, we prepare the chocolate glaze. We melt the chocolate together with the whipped cream, over low heat or in the microwave. We mix until homogeneous, flavor with the remaining liqueur (the brown part) and place the bowl in the freezer for about an hour, until the cream reaches the freezing point. We mix again, blending a little with a mixer, put it in a piping bag and decorate the cake. It should be kept in the refrigerator until serving. It is much better and cuts much better the next day.
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