Chocolate cake with yogurt ice cream

Ingredients for 5 servings:

• 500 g Greek yogurt
• 100 g sugar
• 1 lime(s), juice
• 1 pinch of salt
• 500 ml cream
• 300 g dark chocolate coating
• 300 g butter
• 150 g sugar
• 2 eggs
• 5 egg yolks
• 90 g wheat flour
• ½ tsp salt
• Butter for the molds
• Powdered sugar for dusting
• Lemon balm for garnishing
• 150 g strawberries
• 150 g blueberries
• 150 g raspberries
• 150 g sugar
• 150 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 10 minutes

from the show “The Perfect Dinner” on VOX from 25.11.2020

For the ice cream, place the yogurt in a bowl and mix with the sugar, lime juice, and a pinch of salt. Then whip the cream and fold it into the yogurt. Place the mixture in the freezer for about 5 hours, stirring every hour with a spoon to prevent ice crystals from forming. First, grease the cake molds with butter. Then place the sugar, a pinch of salt, the eggs, and the 5 egg yolks in a bowl and mix. At the same time, heat the butter, grate the chocolate coating, and stir it into the hot butter. Add the melted, warm butter mixture to the eggs and mix. Add the flour and continue mixing until smooth. Then divide the mixture between the molds and store them in the refrigerator until needed. Bake in a preheated oven at 200°C (top/bottom heat) for 10 minutes. After baking, sprinkle with powdered sugar and place a lemon balm leaf on top of the cake for decoration. For the fruit glaze, combine the water and sugar in a saucepan and add the fruit. Bring to a boil briefly, then blend with a hand blender until smooth. Spread the purée on a plate and serve with the fruit, chocolate cake, and ice cream. Ralf prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 from Aschaffenburg on Wednesday, November 25, 2020.