Chocolate yogurt cake

Ingredients for 12 servings:

• 300 g biscuits (chocolate biscuits)
• 150 g butter
• 200 g cream cheese
• 50 g sugar
• 250 g natural yogurt
• 300 g double cream
• 220 g white chocolate
• 220 g chocolate, dark
• 125 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

For the dough, place the biscuits in a plastic bag and crush with a rolling pin. Melt the butter and knead in the crumbs. Spread the mixture into a fruitcake tin and form an even base into the rim. Chill, then remove from the tin. Mix the cream cheese and sugar, add the yogurt and double cream, and halve the mixture. Melt the white and dark chocolate separately in a bain-marie, then fold one type of chocolate into half of the cheese and yogurt mixture. Spread the dark mixture into the tin first, then the light mixture, marbled with a fork; do not smooth it down. Chill the cake for 3 hours; whip the cream until stiff peaks form and decorate the cake edge with it.