Strawberry heart in Black Forest look

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 100 ml oil
• 100 g yogurt
• 100 g flour
• 2 tbsp cocoa powder, (approx. 40 g)
• 2 tsp baking powder
• 250 g strawberries, approx.
• 1 tbsp cornstarch (approx. 20 g) or 1 pack of cake glaze
• 250 ml water
• Sugar or sweetener as desired
• 1 pack of gelatin, ground
• 400 g yogurt
• Sugar or sweetener as desired
• 200 g cream
• Chocolate rolls or chocolate shavings
• Strawberries, cleaned

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chocolate heart with strawberries and light yogurt cream

Grease a 1 L heart-shaped baking dish and refrigerate. Preheat the oven to 200°C. Beat the eggs and sugar until creamy, then add the oil while stirring. Then briefly stir in the yogurt. Mix the flour with the baking powder and cocoa powder, sift in the flour, and stir briefly. Pour the batter into the prepared dish and bake in the preheated oven for about 25-30 minutes. (Use a toothpick to test if it’s hot enough.) Let cool in the dish for about 5 minutes, then turn out onto a wire rack and let cool slightly. Cut the cake in half. Hull the strawberries, remove the green stems, and finely dice them. Cover the bottom layer with them. Mix the cornstarch with 50 ml of water and bring the rest to a boil. Stir in the cornstarch, along with a little sugar/sweetener if desired, and stir until thickened. You can also simply make a cake glaze. Pour this glaze over the strawberries, let cool for about 2 minutes, and then immediately place the second layer on top. For the filling, soak the gelatine according to the package instructions. Mix the yogurt with the sugar/sweetener. Dissolve the gelatine, stir in about 2-3 tablespoons of yogurt, and then beat the gelatine mixture into the yogurt. Leave to set briefly in the refrigerator. Meanwhile, whip the cream until stiff peaks and fold it into the yogurt cream straight away. The cream should now be spreadable. Spread half of the cream on the second layer and cover with the lid. If the cream is too runny, chill for a few minutes, stirring regularly! Spread the remaining cream all over the cake. Arrange chocolate curls/shavings around the edges. Decorate the surface with strawberries and sprinkle with chocolate shavings. Note for critics of originality: NO, this recipe is not intended to be original. I am fully aware that neither strawberries nor yogurt—and actually no sponge cake—have any place in a Black Forest cake. I was really ONLY concerned with the appearance.