Yogurt and chocolate mousse cake

Yogurt and Chocolate Mousse Cake

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: at least 4 hours (ideally overnight)
Number of servings: 8

I propose a refined and delicious recipe, a cake with yogurt and chocolate mousse, which combines light textures and intense flavors, perfect for any special occasion or simply to indulge your taste buds. This dessert is an excellent choice if you want a cake that is not too heavy but offers an unforgettable taste. Let’s begin our culinary journey!

Recipe History
Mousse has become popular in international cuisine due to its airy texture and versatility. The combination of yogurt and chocolate in a cake is a modern approach, bringing a fresh and light aspect, perfect for dessert lovers who prefer a balance between sweet and tangy.

Ingredients

*For the base:*
- 3 large eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- 3 tablespoons oil (preferably sunflower or olive)
- 1 tablespoon unsweetened cocoa

*For the yogurt mousse:*
- 200 g full-fat yogurt (preferably Greek)
- 200 g sweetened condensed milk
- 200 ml heavy cream
- 1 tablespoon powdered sugar
- 1 whipped cream stabilizer (optional)
- 5 g gelatin

*Chocolate mousse:*
- 200 g dark chocolate (minimum 70% cocoa)
- 250 ml heavy cream
- 100 g condensed milk
- 5 g gelatin

*Glaze:*
- 150 g sugar
- 50 g unsweetened cocoa
- 100 ml water
- 100 ml heavy cream
- 5 g gelatin

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowl in which you beat the egg whites is clean and dry to achieve a perfect foam.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become stiff peaks. Gradually add the sugar, continuing to mix until you achieve a dense and glossy foam (almost like a meringue).

3. Preparing the yolk mixture: In another bowl, mix the yolks with the oil, stirring gently until they become a smooth cream.

4. Combining the ingredients: Pour the yolk mixture over the egg white foam and gently fold with a spatula or spoon, being careful not to deflate the egg whites.

5. Incorporating cocoa and flour: Mix the cocoa with the flour and gradually add it to the egg white mixture, using the same gentle folding technique. This step is essential to maintain the fluffy texture of the base.

6. Baking: Pour the mixture into a 22 cm pan lined with parchment paper or greased with oil and floured. Bake at 180°C for 25 minutes, or until a toothpick comes out clean. After baking, let the base cool on a rack, then cut it in half.

Preparing the yogurt mousse

1. Hydrating the gelatin: Hydrate the gelatin in a few tablespoons of cold water and let it swell.

2. Mixing the yogurt: In a bowl, combine the yogurt with the condensed milk and stir gently with a spoon.

3. Dissolving the gelatin: Place the gelatin over a double boiler until it completely dissolves. Add a spoonful of the yogurt mixture to the melted gelatin to bring it to the same temperature, then incorporate the gelatin into the remaining mixture.

4. Whipping the cream: In another bowl, whip the heavy cream until fluffy, then add the powdered sugar and mix until it thickens. Gently fold it into the yogurt mixture.

5. Cooling: Refrigerate the mixture until it starts to set.

Preparing the chocolate mousse

1. Hydrating the gelatin: Repeat the gelatin hydration process as before.

2. Melting the chocolate: Break the chocolate into small pieces and melt it together with half of the heavy cream and the condensed milk. Mix well until smooth.

3. Incorporating the gelatin: When the mixture has cooled, add the dissolved gelatin and mix well.

4. Whipping the remaining cream: Whip the rest of the heavy cream and gently fold it into the chocolate cream.

Assembling the cake

1. Structuring the cake: In the pan where you baked the base, place a layer of base, followed by a layer of yogurt mousse, then a layer of chocolate mousse. Continue to alternate layers, finishing with the second base.

2. Final cooling: Cover the cake with plastic wrap and refrigerate for a few hours (ideally overnight) to set.

Preparing the glaze

1. Hydrating the gelatin: Hydrate the gelatin in a few tablespoons of cold water.

2. Preparing the glaze: Mix the sugar with the cocoa, then loosen with the heavy cream and water. Simmer the mixture over low heat until it thickens. Let it cool, then add the hydrated gelatin.

3. Applying the glaze: When the glaze reaches a bearable temperature, strain it through a sieve to remove any lumps. Invert the cake onto a rack and pour the glaze starting from the center, letting it flow over the edges.

4. Cooling and decorating: Transfer the cake to a serving platter and let it cool for a few hours. You can decorate the cake with fresh fruits, grated chocolate, or mint leaves for an elegant look.

Useful tips
- Make sure all ingredients are at room temperature before starting preparation. This helps with better homogenization of the mixtures.
- If you don’t have condensed milk, you can use a combination of milk and sugar, but you will need to adjust the amount of sugar in the recipe.
- You can experiment with different types of chocolate (e.g., white chocolate or milk chocolate) to achieve different flavors.
- The cake pairs excellently with a cup of coffee or a fruit tea for a perfect contrast of flavors.

Frequently asked questions
1. Can I use another type of gelatin?
Yes, you can use vegetarian gelatin, but make sure to follow the specific usage instructions.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the mousse and glaze, adjusting the taste to your preferences.

3. What other ingredients can I add?
You can add vanilla extract to the yogurt mousse or citrus flavors for a fresh taste.

This yogurt and chocolate mousse cake is not only a delight for your taste buds but also a wonderful way to impress your friends and family. So put on your apron and let’s enjoy this culinary adventure!