Chocolate can go with yogurt,

No oven is needed! Yogurt chocolate cake (super simple! No failure! )

This yogurt chocolate cake has crispy chocolate cookies on the surface, thick and delicate inside, sour and sweet, which makes people never tire of eating! And it doesn't need an oven, so it's easy to do and there is no failure.

I'll share it with you today. I hope you will like it!

materials?

3g of chocolate cookies

8-12g of unsalted butter

1-2 tablespoons of milk

8-12g of fine sugar

5g of low-gluten flour

4g of Greek yogurt (plain thick yogurt)

2 eggs

1g of unsalted butter. Yogurt chocolate cake (super simple! No failure! ) practice?

if you use the original thick sugar-free yogurt, you need to control the moisture in the yogurt first.

if you use Greek yogurt, you can omit this step.

pour 4 plain sugar-free yoghourt into a container with eyes padded with gauze or kitchen paper, and put a bowl on the lower seat (be careful to keep a certain height between the bottoms).

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Put it in the refrigerator for 3 minutes to control the moisture in the yogurt.

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It's best to prepare a small pot, because it will be heated with fire later ~ put in 8 grams of fine sugar (you can add more if you like sweets). 5g of sieved low-gluten flour, stir well

Pour in 2 whole egg solutions, stir well

Add Greek yogurt (or plain yogurt with clean water) and use eggs that have returned to room temperature?

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Stir the yogurt and egg paste evenly with an egg beater.

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Low heat, while heating, keep stirring the yogurt egg paste until the egg paste becomes sticky.

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Sit the pot in ice water to cool down (cover the pot or cover it with plastic wrap when the hot air dissipates almost)

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Take out the chocolate cookies, put them into plastic bags and crush them with a rolling pin.

put the butter returned to room temperature in the microwave oven for 3 seconds to melt it. Pour into the chocolate crumbs and stir well.

grab a handful and hold it in the palm of your hand. (If you can hold it in a ball and it won't break up easily, that's fine. If it doesn't form a dough, add 1-2 spoonfuls of milk and stir well for later use.) The chocolate cookies I use contain a high content of butter, so just add 8 grams of butter. If chocolate biscuits are used, they all feel like powder after being crushed by hand. If there is only a little oil, you need to add 12 grams of butter at most and 1-2 spoonfuls of milk. ?

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Take out 1/3 of the chocolate chips and keep them for the surface of the cake.

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spread oil paper on the bottom and side of the mold.

pour in 2/3 of the chocolate crumbs, smooth the chocolate crumbs with a spoon and compact them with a flat glass. （? Note that the side of the mold should also be covered with a layer of chocolate chips with a height of about 3 cm and flattened with a spoon. As shown in the figure)

put it in the refrigerator for 3 minutes to make it solidify.

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Add 1g of vanilla sugar powder (white sugar can be used) to the salt-free butter softened at room temperature, and stir well with an egg beater.

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Beat the yogurt egg paste cooled to room temperature with an egg beater until it is fine and smooth.

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Add 1/2 yogurt and egg paste to the butter, and beat thoroughly with an egg beater until smooth.

Add the remaining yogurt and egg paste, and whisk them at high speed to make them fully blended together until they are greasy and smooth.

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Take out the mold from the refrigerator and put the yogurt and egg paste in the center of the mold.

sprinkle the chocolate chips left in advance on the surface and the edge of the mold, and gently gather the chocolate chips on the side with a scraper.

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Cover it with plastic wrap or buckle it on a large plate, and put it in the refrigerator for more than 5 hours to completely solidify it.

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Sit a bowl under the mold, press the mold down gently, and demould it easily.

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The shape is perfect!