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Yogurt Cup Cake

5 from 8 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 14 people

Ingredients
 

Dough:

  • 3 Eggs, size L
  • 2,5 cups Sugar
  • 1 tbsp Vanilla flavor
  • 1 pinch Salt
  • 1,5 cups Sunflower oil
  • 1,5 cups Yogurt 1.5%
  • 3 cups Wheat flour type 550
  • 1 Pck. Baking powder
  • 100 g Chocolate chips

Molding:

  • 250 g Couverture half whole milk half dark chocolate
  • 1 tsp Coconut oil
  • Chocolate sprinkles

Instructions
 

Explanation of the cup size:

  • For this you need a "normal" coffee cup, not a pot, otherwise the amount of dough will be too enormous. You could also use a medium-sized, cleaned, well-dried yogurt pot. The subsequent amount of dough and the size of the cake depend on the size of the container used. The only important thing is that the cup or mug is then used for all the ingredients provided so that the mixing ratio is correct. However, a precise number of grams is not so important. The container used should always be filled to the brim for a whole portion and the filling should be smoothed out slightly. With liquid ingredients to just below. Half the volume is really half the volume. So it works great and is very quick.

Dough:

  • Preheat the oven to 160 ° O / bottom heat. Grease a silicone or other wreath shape with a diameter of 22 cm. Remove 1 tablespoon of the flour and mix with the chocolate chips. This way they will later be distributed evenly in the dough and will not sink to the bottom.
  • Beat the eggs, sugar, vanilla flavor and salt until whitish and frothy. First stir in the oil and then the yoghurt. Mix the flour with the baking powder and sift into the dough in several portions while stirring and fold in only with a rubber spatula. This makes it particularly juicy. Finally fold in the floured chocolate chips, fill the dough into the mold and slide them into the oven on the 2nd rail from the bottom. The baking time is 40 - 50 minutes. In the wooden stick test, no more dough should stick after piercing and pulling out. Otherwise, increase the baking time by the minute.
  • Let the cake cool well in the tin. Meanwhile, just let the two types of couverture melt over the not too hot water bath and stir with the coconut oil. This gives the casting a nice shine and is not too viscous. If coconut oil is not on hand, 1 'teaspoon oil or cocoa butter can also be used. Remove the cake from the mold and pour it over it completely. Immediately sprinkle a few chocolate sprinkles on the surface and let the gus set.
  • This cake has "addictive potential" .... ;-))
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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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