Chocolate Cake with Yogurt Ice Cream

5 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Rest Time 6 hours
Total Time 8 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 318 kcal


Yogurt ice cream:

  • 500 g Greek style yogurt
  • 100 g Sugar
  • Juice of a lime
  • 1 Pr Salt
  • 500 ml Cream

Chocolate cake:

  • 300 g Dark couverture
  • 300 g Butter
  • 150 g Sugar
  • 2 Pc. Eggs
  • 5 Pc. Egg yolk
  • 90 g Wheat flour
  • 0,5 tsp Salt
  • Butter for greasing
  • Powdered sugar
  • Lemon balm

Fruit level:

  • 150 g Strawberries
  • 150 g Blueberries
  • 150 g Raspberries
  • 150 g Sugar
  • 150 g Water


Yogurt ice cream:

  • Put the yoghurt in a bowl and stir together with the sugar and the juice of a lime and a pinch of salt.
  • Then whip the cream and fold in the yogurt mixture. Put the mixture in the freezer for about 5 hours.
  • Mix the mixture with a spoon every hour so that no ice crystals can form.

Chocolate cakes:

  • First grease the bowls for the cake with butter. Then put the sugar, a pinch of salt, the eggs and the 5 egg yolks in a bowl and stir.
  • At the same time, heat the butter and grate the couverture and add it to the hot butter.
  • Put the melted warm butter mixture in the bowl and stir. Add the 90 g flour and stir until a homogeneous mixture is formed.
  • Then distribute the mixture on the molds and store in the refrigerator until you need them.
  • Baking time 10 min at 200 ° C. After baking, sprinkle with powdered sugar and place a lemon balm leaf on the chocolate cake for decoration.

Fruit level:

  • Put the water together with the sugar in a saucepan and add the fruits.
  • Bring to the boil briefly and then mix to a mass with a hand blender.
  • Put the mixture on the plate and serve with the fruit and chocolate cakes and the ice cream.


Serving: 100gCalories: 318kcalCarbohydrates: 32gProtein: 2.7gFat: 19.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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