Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to make a Chocolate Breeze cake. The cake is very tasty, moderately sweet, tender, you can say it melts in your mouth.
You can watch a step-by-step video recipe in my video below.
Let's cook
Yoghurt cream
To 500 grams of thick natural yogurt, if desired, yoghurt can be replaced with sour cream, add
- 130 grams or 6.5 tbsp. spoonfuls of powdered sugar
- 30 grams or 3 tbsp. spoons without topped sifted cocoa
Stir with a whisk until smooth, powdered sugar and cocoa should completely dissolve.
In a clean, dry, cold bowl, whisk 200 grams of chilled cream with a fat content of 30-35%.
Begin to beat at a low mixer speed. When the cream starts to foam, gradually increase the speed of the mixer to the maximum, and at the maximum speed of the mixer, whip the cream until it is airy. To soft peaks.
Transfer the whipped cream to the yoghurt mass and stir everything with a whisk until smooth. The cream is ready.
Let's form a cake
Divide the cream visually into 5 parts.
We put the cookies in one row on a plate, install a detachable form and an acetate film.
- cover the cookies with 1/5 of the cream
- put the second row of cookies on the cream
- cover the cookies with 1/5 of the cream
And so, alternating cookies and cream, we form the whole cake. In total, we will have 5 cookie layers and 5 cream layers.
We put the cake in the refrigerator to soak and stabilize for at least 5-6 hours, I usually put it away at night. Cover the chilled cake with icing.
Let's prepare the icing
Put together and heat until hot
- 100 grams of dark chocolate with 50% cocoa content
- 100 grams of cream with a fat content of 30-35%
Mix everything together until smooth. The glaze is ready.
Fill the icing on the chilled cake. Level the glaze evenly.
If there are small air bubbles on the glaze surface, you can gently pierce them with a wooden stick.
We put the cake in the refrigerator for 15-20 minutes to freeze the icing. When the icing hardens, free the cake from the mold and the acetate film.
Spread the cream on the side so that the cookies are covered with cream.
Chop 4 cookies into crumbs, I chop the cookies medium, and sprinkle the side of the cake with chopped cookies.
I also sprinkle the cake on top along the edge with a crumb.
The cake is ready and ready to be served! I advise you to cook it!
The ingredients are calculated for a cake measuring 16 by 16 cm, a height of 6.5 cm and a weight of 1450 grams.
In 1 tablespoon without top - 20 grams of powdered sugar, with top - 25 grams.
The foundation
- 350 grams of shortbread chocolate chip cookies
Cream
- 500 grams of thick natural yogurt or sour cream
- 200 grams of cream, 30-35% fat
- 130 grams (6.5 tbsp. spoons without top) powdered sugar
- 30 grams (3 tbsp. spoons without tops) cocoa
Glaze
- 100 grams of dark chocolate with 50% cocoa content
- 100 grams of cream, 30-35% fat
For sprinkling
- 40 grams of shortbread chocolate chip cookies