Chess cake

Sah Cake: A Chocolate and Yogurt Delight

Who doesn't love a decadent cake with rich layers of chocolate and a hint of freshness from yogurt? The Sah cake is a perfect combination of soft chocolate sponge and fine cream, offering a memorable taste experience. This recipe will guide you step by step in preparing this dessert that will impress both family and friends.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 3 hours (or overnight)
Total: 4 hours
Servings: 10-12

Ingredients

For the sponge:
- 4 large eggs
- 200 g flour
- 100 g butter
- 100 ml milk
- 50 g cocoa
- 10 g baking powder

For the chocolate cream:
- 180 g dark chocolate
- 300 ml liquid cream
- 10 g gelatin

For the yogurt cream:
- 370 g natural yogurt
- 10 g gelatin
- 4 tablespoons powdered sugar
- 250 ml liquid cream

For the glaze:
- 100 g dark chocolate
- 50 ml milk
- 25 g butter

For decoration:
- 100 ml cream
- 3-4 tablespoons chocolate cream
- 50 g chocolate curls (optional)

Basic preparation: The sponge

1. Beat the eggs with the sugar: In a large bowl, beat the eggs with the sugar until the mixture is frothy and doubles in volume. This is the stage where the sponge will acquire an airy texture.

2. Add the wet ingredients: Melt the butter and let it cool slightly. Then add it to the egg mixture along with the milk. Continue mixing until everything is well combined.

3. Sift the dry ingredients: In another bowl, mix the flour, cocoa, and baking powder. Sifting these ingredients is essential to avoid lumps and to achieve an even sponge.

4. Incorporate the dry ingredients: Gradually add the flour mixture to the liquid composition, gently mixing with a spatula to avoid deflating the batter.

5. Bake the sponge: Pour the mixture into a (24 cm) baking pan lined with parchment paper and bake at 180°C for about 30 minutes. Check with a toothpick; if it comes out clean, the sponge is ready. Let it cool in the pan for 10 minutes, then remove it to a rack to cool completely.

Chocolate cream

1. Melt the chocolate: Break the chocolate into pieces and place it in a saucepan with 100 ml of the liquid cream. Heat over medium heat, stirring frequently without bringing it to a boil. Once melted, let the mixture cool for about 1 hour.

2. Prepare the gelatin: Soak the gelatin in 3 tablespoons of water for 10 minutes. Then dissolve the gelatin in a double boiler or microwave for a few seconds until it becomes liquid.

3. Mix the ingredients: In a separate bowl, whip the remaining cream until firm. Add the dissolved gelatin to the chocolate cream and mix vigorously. Fold in the whipped cream with a spatula, being careful not to deflate the mixture.

4. Reserve for decoration: Set aside 3-4 tablespoons of the chocolate cream for the final decoration.

Yogurt cream

1. Prepare the cream: In a bowl, mix the yogurt with the powdered sugar. Soak the gelatin in the same way as above, then dissolve it.

2. Incorporate the gelatin: Mix the gelatin with 2-3 tablespoons of yogurt, then add the mixture to the remaining yogurt. Whip the remaining cream until firm and fold it into the yogurt cream.

3. Prepare for assembly: Place the yogurt cream in a piping bag with a round tip, getting ready for the cake assembly.

Assembling the cake

1. The base layer: On a platter, place the ring of the baking pan in which you prepared the sponge. Cut the sponge into two layers, then soak the first layer with a simple syrup (water with sugar or fruit juice).

2. Adding the layers: Start adding the chocolate cream, alternating with the yogurt cream. Continue alternating the layers until you reach the edge of the mold. Let the cake chill in the refrigerator for 1 hour.

3. Finalizing: After the cream has set a bit, add the last soaked sponge layer on top. Let the cake chill in the refrigerator for 2 hours or, ideally, overnight to set well.

Glaze

1. Prepare the glaze: In a double boiler, melt the broken chocolate pieces together with the butter and milk. Let the glaze cool slightly before pouring it over the cake.

2. Decorating the cake: Once the glaze has cooled, pour it evenly over the cake. Use the reserved cream and chocolate cream to decorate the cake with rosettes and chocolate curls.

Serving suggestions and variations

The Sah cake pairs perfectly with a cup of coffee or a fragrant tea. You can experiment with flavors by adding a bit of vanilla or rum essence to the chocolate cream. You can also replace the yogurt with a fine cottage cheese for a creamier touch.

Nutritional benefits

This cake, due to its ingredients, can provide a good source of energy, and the yogurt adds a note of freshness and probiotics that are beneficial for digestion. However, be cautious with portions, as the cake is quite rich in calories, having about 350-400 calories per serving.

Frequently asked questions

1. Can I use white chocolate? Absolutely! You can experiment with white chocolate for a sweeter version of this cake.
2. How can I make the cake less caloric? You can use natural sweeteners and low-fat yogurt.
3. Can the cake be frozen? Yes, the cake can be frozen, but it is recommended not to add the glaze before freezing.

Now that you have all the necessary information, I wish you good luck in preparing this Sah cake! It will surely become a quick favorite in your family. Enjoy every slice and cherish the moments spent with your loved ones!

 Ingredients: Base: 4 eggs, 200 g flour, 100 g butter, 100 ml milk, 50 g cocoa, 10 g baking powder. Chocolate cream: 180 g chocolate, 300 ml whipped cream, 10 g gelatin. Yogurt cream: 370 g yogurt, 10 g gelatin, 4 tablespoons sugar, 250 ml whipped cream. Glaze: 100 g dark chocolate, 50 ml milk, 25 g butter. Decoration: 100 ml whipped cream, 3 tablespoons chocolate cream, 50 g chocolate curls.

 Tags:  cake chocolate yogurt whipped cream