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21Ingredients
55Minutes
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Description
Sometimes just the name of a recipe can get the mouth watering when you say it out loud, and this is one of those recipes. Chocolate. Cake. With. Cream. Cheese. (you had us there) And... (there's an "and"?). What's more, you make it all from scratch. Don't worry, the jam is an easier version that can even be made the day before. As for the cake, it's rich with chocolate pieces and cocoa powder, for double the flavor, plus maple syrup, for depth.
Ingredients
US|METRIC
4 SERVINGS
- 350 grams strawberries
- 200 grams blueberries
- 150 grams sugar
- 100 grams dark chocolate
- 75 grams cocoa butter
- 75 grams butter
- 1 cup water
- 3 eggs
- 1/2 cup maple syrup
- 1/2 cup dark brown sugar
- 250 mL plain yogurt
- 1/2 cup ground almonds
- 2 cups spelt flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 350 grams cream cheese
- 2 Tbsp. powdered sugar
- 350 mL natural Greek yogurt
- 5 tsp. strawberry jam
- strawberries (optional)
- blueberries (optional)
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Directions
- For the jam, in a saucepan, heat strawberries, blueberries and sugar and bring to a boil.
- Simmer over low heat, stirring occasionally until thick sauce is formed. Grind with hand blender and set aside to cool.
- Tip: Jam can be prepared the day before. Preheat oven to 180°C (approximately 350°F. Grease two small cake pans and line with parchment paper.
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Reviews(2)
Petkutė 3 years ago
I've had a bit of a struggle figuring out which yoghurt is for the batter, which is for the cream. However, the cake turned out great.
If I were to do it again, I would make it with more cream.