YOGURT AND CHOCOLATE CAKE ๐
Ingredients:
200 gr dry biscuits
90 g melted butter
Stuffed:
250 gr of whipping cream
500 g sweet yogurt
80 gr of chopped hazelnuts
20 grams of icing sugar
2 sheets of gelatin
Decor:
100 gr of hazelnut cream
Whole hazelnuts to taste
chopped hazelnuts to taste
Indications:
- Base: mix the biscuits, add the melted butter and crush on the base of the mold. Put in the fridge.
- Cream: soak the gelatin and then dissolve it. Whip the cream with yogurt, gelatin, powdered sugar and hazelnuts.
Pour over the base, level and refrigerate for one hour. - Then add the hazelnut cream and put it back in the fridge for 4-5 hours.
