Yogurt chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 130 g butter
• 130 g sour cream
• 1 tbsp baking powder
• 300 g flour
• e.g. berries, for topping
• 500 g yogurt
• 150 g powdered sugar
• ½ lemon(s), juice
• 7 sheets of gelatin
• 1 cup whipped cream
• 200 g whipped cream
• 200 g chocolate coating
• 20 g butter

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

with fresh berries

Dough: Beat the eggs with sugar, vanilla sugar and salt until fluffy. Stir in the softened butter and sour cream. Finally, sift the flour and baking powder and fold in. Bake at 200°C for about 30 minutes (use a skewer to test the filling!). Cover with aluminum foil after 10 minutes if necessary. Let the base cool. Cut in half to make a cake ring around the bottom layer. Cream: Soak the gelatine leaves in cold water. Mix the yogurt with the powdered sugar and lemon juice until smooth. Whip the heavy cream. Heat the softened gelatine in a small saucepan and melt (do not boil!). Add about 3 to 4 tablespoons of the yogurt mixture, remove from the heat and mix quickly. Quickly stir it into the remaining yogurt mixture and mix well with a whisk. Fold in the whipped cream and carefully stir until smooth. First add the berries, then the cream to the cake base, cover with the other half and leave to set in the refrigerator overnight. Glaze: Heat the cream and melt the chocolate coating and butter while stirring. Let it set overnight in the refrigerator. The next day, warm the glaze slightly and spread it all over the cake. Let it set in the refrigerator for 2 hours.