Chocolate and Yogurt Cake

Step 1

In a bowl, with a whisk, whisk the eggs with the sugar until it turns white and frothy. Add the chopped soft butter, yogurt, vanilla flavor and mix well. Spoon the sifted flour, mixed with the cocoa and the baking powder, in a spoonful movement in order to avoid disassembling the mixture. Grease and flour the mold, pour the mixture into the mold and cook in the oven for about 30 minutes, until cooked, always making the toothpick test. Once the base is ready, turn over on a wire rack to cool.

Step 2

In the meantime, prepare the hazelnut cream ganache. In a saucepan, put the cream and heat without boiling. Add the chopped chocolate, stirring until completely dissolved. Add the hazelnut cream and let the mixture thicken. After gently removing the top cap, divide the cake into 2 equal parts. Whip the cream with 2 tablespoons of icing sugar. Now, with the help of a spatula, fill the cake, spreading a layer of hazelnut cream ganache on the first disk and then the cream. It will not be necessary to get wet, as the consistency of the cake is quite moist.

Step 3

Close with the second disc and finish with a light layer of hazelnut cream jaws to cover the surface of the cake.

Step 4

To make the cherries, color the sugar paste with the food color in red gel and model with the hands of the small spheres of the size of about 1 cm. Continue to shape the cherries and, with the small ball modeling tool, press lightly in the center. Make the stems of the cherries using the iron wire, with the help of the pliers bend the end of each one and cover with the green paper tape. A total of 8 cherries will be needed. Roll out some green colored sugar paste and form leaves obtained with the appropriate cutter. Complete the hanging of the cherry stalks in the same color.

Step 5

To taste, with any leftovers of the red sugar paste previously prepared, make hearts or other shapes of your choice.
Once the work of the sugar paste applications for the decoration of the cake, join the stems of 2 cherries, to be placed in the center of the motif decoracentral role.

Step 6

Spread the remaining whipped cream on the surface and sides of the cake. While, with the sac à poche and star-shaped spout closed, make up tufts of cream on the surface of the cake and tufts at the base edge. Garnish the cake by placing a cherry on each tuft of cream and in the center the pair of cherries. Add the details of the leaves and heart motifs in the border at the base and scattered on the rest of the cake for the touch decorativo final.

Step 7