Yogurt and Chocolate Ring Cake, a soft and delicious dessert for everyday breakfast or snack, also great for using up Easter eggs. Tell me that you too, every year, during Easter, find yourself with pounds of chocolate not knowing how to use it.
Well, after thinking last year of making chocolate salami, this year I made a super soft yogurt ring cake with lots of chocolate chips. Of course, you can replace them with chopped dark chocolate.
One of the simplest and most delicious recipes, which is prepared in just a few minutes. The most important tip for this dessert, as with all, is to use room temperature eggs and whip them with an electric mixer for at least ten minutes. Only when they become light and frothy can you add all the other ingredients indicated in the recipe.
In my house, genuine desserts are always the most appreciated and always consumed at breakfast: some with a cup of tea, some with a cup of milk and coffee. Delicious, healthy, and simple to prepare, this yogurt and chocolate ring cake will be ready in a click!
If you’re interested in other chocolate desserts, also check out:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Easter
- Energy 329.41 (Kcal)
- Carbohydrates 55.62 (g) of which sugars 29.79 (g)
- Proteins 8.49 (g)
- Fat 9.49 (g) of which saturated 2.95 (g)of which unsaturated 0.95 (g)
- Fibers 0.70 (g)
- Sodium 49.66 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 125 g sugar
- 250 g plain yogurt
- 250 g all-purpose flour
- 8 g baking powder
- 200 g chocolate chips
- butter (as needed for the mold)
- all-purpose flour (as needed for the mold)
Tools
- Electric Mixer
- Mixing Bowl
- Ring Cake Pan 8.7 inches
Steps
First, remove the eggs from the refrigerator at least a couple of hours in advance because they need to be at room temperature. Then, beat them in a bowl with the sugar for at least 10 minutes, until they become light and frothy.
Then add the yogurt and continue to work with the whisks until well combined. Now, also incorporate the flour and baking powder, little by little, always working the mixture with the whisks to avoid forming lumps. You should obtain a smooth and homogeneous batter.
Finally, add the chocolate chips and mix with a spatula, with movements from bottom to top, so as not to deflate the mixture. Butter and flour a 8.7-inch ring cake mold and pour the cake batter evenly.
Bake the ring cake in a preheated oven at 356°F with static function for 45 minutes. Baking times are relative as they depend on the type of oven you have. Before taking the cake out of the oven, check the cooking with a toothpick, which must come out dry. Otherwise, continue baking for the necessary time.
Once the ring cake is cooked, take it out of the oven and let it cool. Then remove it from the mold and sprinkle with powdered sugar before serving.
Storage and Tips for the Yogurt and Chocolate Ring Cake
The ring cake can be stored in a cool, dry place for 2 or 3 days, covered with a glass bell.
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FAQ Questions and Answers for the Yogurt and Chocolate Ring Cake
Can I use milk chocolate?
Yes, of course, you can use any chocolate you prefer.
