Are you looking for a dessert that is not too tough on the waistline?
I wanted something really amazing and with chocolate on top…..yet gorgeous, and fluffy
The result is an airy, slightly tangy yogurt chantilly…..
I wouldn’t call this dessert “light”…but for sure “lighter” as it has slightly less fat and calories, than a traditional mousse…….
The dessert is a remake from “Gorgeous yogurt “with apricots by pastry chef Luca Montersino….
Following is recipes, you can’t fail…

Gorgeous yogurt chocolate chantilly cake - serves 8
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  1. - Yogurt chantilly -
  2. 1 1/3 cups - 1 tbs (270 gr.) whipping cream
  3. 9.5 oz (270 gr.) plain yogurt
  4. 1/3 cup (65 gr. ) superfine granulated sugar
  5. 3 (6 gr.) gelatin leaves (sheets)
  6. - Dark chocolate ganache -
  7. 3 oz.(90 gr.) dark chocolate
  8. 1/3 cup + 1 tbs (90 gr. ) whipping cream
  9. - To assemble the cake -
  10. Chocolate sponge cake
  11. Dark chocolate chips
  1. - Dark chocolate ganache -
  2. Chop the chocolate into fine pieces and set aside.
  3. Pour the cream into a small saucepan and place it over medium-low heat, until boiling.
  4. Remove from the stove, and pour hot cream over the chocolate.
  5. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  6. Finish by refining the ganache with an hand blender, taking care not to incorporate air bubbles.
  7. Use clingfilm to fit the bottom of a pastry ring or use parchment paper to fit the bottom of a springform pan 6.5 inches in diameter (16cm.)
  8. Pour the ganache in the ring or in the pan and freeze.
  9. - Yogurt chantilly -
  10. Soak gelatin leaves in cold water.
  11. Heat a small amount of yogurt in the microwave, add sugar and stir until sugar dissolves.
  12. Wring gently gelatin sheets to remove excess water, than fold into yogurt soften gelatin, stir to combine.
  13. Add remaining cold yogurt and mix to combine.
  14. Whip cream until soft peaks form.
  15. Pour the yogurt mixture into the whipped cream in 2 batches and with a rubber spatula mix gently to combine and set aside..
  16. - To assemble the cake -
  17. Line a baking sheet with parchment paper.
  18. Cut chocolate sponge cake in slices ½ inch (1.5 cm.) thick and lay the ones beside the others, to get an even layer.
  19. Using a pastry ring, 7 in. in diameter x 1.75 inches (18 x 4.5 cm.) cut a round disc of sponge cake.
  20. Put pastry ring (or the ring of a springform pan) on the baking tray, fit the sides with food pvc coil or baking paper.
  21. Lay sponge cake slices inside the ring.
  22. Pour the yogurt chantilly in a pastry bag (no noozle is needed) and pipe an even layer on the chocolate sponge, almost until the edges of the ring and smooth with a palette knife.
  23. Lay the frozen ganache in the centre, press gently and scatter around chocolate chips.
  24. Freeze.
  25. 24 hours before serving, remove the cake from the freezer, remove pastry ring and pvc coil,
  26. brush the top with neutral gelatin glaze and refrigerate until needed.
For chocolate sponge cake
Cooking me softly

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