Chess cake with yogurt cream
Chess Cake with Yogurt Cream – A Delicacy for Special Moments
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours 30 minutes (plus cooling time)
Number of servings: 12
Welcome to the fascinating world of desserts! Today I present you with a recipe that will surely impress every guest, whether it’s a birthday, a party, or just a casual gathering with friends. The Chess Cake with Yogurt Cream is not only visually appealing but also a delight for the taste buds. Despite its appearance, this cake is simple to prepare and full of rich flavors. Let’s get started!
A Brief History
The Chess Cake has become popular in kitchens around the world due to its elegant appearance, resembling a chessboard. The combination of chocolate layers with yogurt cream not only provides a pleasant contrast of textures but also a mix of flavors that complement each other. This cake is perfect for celebrating important moments in our lives, bringing joy and flavor to every slice.
Ingredients
Cake:
- 4 eggs
- 100 g sugar
- 100 g butter (melted)
- 100 ml milk
- 200 g flour
- 50 g cocoa
- 10 g baking powder
Chocolate Cream:
- 180 g chocolate (dark or milk, as preferred)
- 300 ml liquid cream
- 10 g gelatin
Yogurt Cream:
- 370 g yogurt (preferably Greek for a creamier texture)
- 4 tablespoons sugar
- 10 g gelatin
- 250 ml liquid cream
Glaze:
- 100 g chocolate (dark)
- 50 ml milk
- 25 g butter
Decoration:
- 100 ml cream
- 3 tablespoons reserved chocolate cream
- 50 g grated chocolate or curls
Step by Step
Preparing the Cake
1. Beat the eggs with the sugar: In a large bowl, beat the 4 eggs with 100 g sugar until the mixture becomes frothy and doubles in volume. This step is essential for achieving a fluffy and airy cake.
2. Add the liquid ingredients: Incorporate the melted butter and milk into the egg mixture. Mix with a spatula or a mixer on low speed.
3. Sift the dry ingredients: In another bowl, mix the flour, cocoa, and baking powder. Sift them over the liquid mixture to avoid lumps.
4. Mix the composition: Use a spatula to gently fold the dry ingredients into the wet ones, mixing lightly to retain the air in the mixture.
5. Baking: Pour the mixture into a 24 cm baking pan lined with parchment paper. Bake in a preheated oven at 180°C (medium heat) for about 30 minutes. Check if it’s baked using a toothpick; if it comes out clean, the cake is ready!
6. Cooling: Let the cake cool in the pan for 10 minutes, then remove it and allow it to cool completely on a wire rack.
Preparing the Chocolate Cream
1. Melting the chocolate: Break the chocolate into small pieces and place it in a saucepan with 100 ml of liquid cream. Heat over medium heat, stirring constantly until the chocolate is completely melted. Do not let it boil!
2. Cooling: After the chocolate has melted, let it cool for about an hour.
3. Hydrating the gelatin: Hydrate the gelatin in 3 tablespoons of water for 10 minutes, then dissolve it in a double boiler or microwave for a few seconds.
4. Mixing the gelatin with the chocolate cream: Add the dissolved gelatin to the chocolate cream and mix vigorously.
5. Whip the cream: Whip 200 ml of cream until it becomes firm, then gently fold it into the chocolate cream using a spatula.
Preparing the Yogurt Cream
1. Mixing the yogurt: In a bowl, mix the yogurt with 4 tablespoons of powdered sugar.
2. Hydrating the gelatin: As before, hydrate the gelatin in 3 tablespoons of water and dissolve it.
3. Incorporating the gelatin: Add the dissolved gelatin to 2-3 tablespoons of the yogurt mixture, then fold in the remaining yogurt.
4. Whip the cream: Whip 250 ml of cream and gently fold it into the yogurt mixture.
Assembling the Cake
1. Preparing the base: On a platter, place the ring of the pan in which you baked the cake. Place the first layer of cake and soak it with a little syrup if desired.
2. Adding the creams: Start layering the chocolate cream, followed by the yogurt cream, alternating between the two. Continue to alternate until all ingredients are used.
3. Refrigeration: Let the cake sit in the refrigerator for 1 hour to set, then create a chess pattern with the yogurt cream from the edge to the center.
4. Adding the last layer: Place the second layer of cake, soak it, and leave the cake in the refrigerator for 2 hours or even overnight to set well.
Preparing the Glaze
1. Melting the chocolate: Break the chocolate into pieces and place it in a double boiler along with the butter and milk. Stir until completely melted.
2. Applying the glaze: Let the glaze cool slightly, then pour it evenly over the cake, ensuring it is distributed uniformly.
Decorating the Cake
1. Decoration: Use the 100 ml of cream and the 3 tablespoons of reserved chocolate cream to decorate the cake. You can also use grated chocolate or curls for an elegant look.
Serving and Recommendations
The Chess Cake with Yogurt Cream is served cold, making it perfect for festive meals or anniversaries. It can be accompanied by fragrant tea or a glass of sweet white wine to complete the tasting experience.
Frequently Asked Questions
- Can the cake be frozen? Yes, the cake can be frozen, but it is recommended not to glaze it. The glaze can be added after thawing.
- Can I substitute the yogurt? Yes, you can use mascarpone cheese or ricotta for a richer cream.
- How can I make the cake less sweet? Reducing the amount of sugar in the creams will help achieve a less sweet cake.
Nutritional Benefits
This cake, although a dessert, contains ingredients like yogurt, which is rich in probiotics, aiding digestion. The dark chocolate used in the cream provides antioxidants, and the use of butter and eggs contributes to the intake of vitamins and minerals.
Now that you have all the necessary information, you are ready to create this culinary masterpiece. May each slice bring joy and transform simple moments into unforgettable memories! Enjoy!
Ingredients: Ingredients:* Base:* 4 eggs* 200 g flour* 100 g sugar* 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
