CookEat Recipe
Orange and Yogurt Cocoa Cake Bites
A cocoa cake base is topped with a light baked yogurt layer and orange pieces. Lemon zest adds a fresh note to the small chilled squares.
Method
Steps
Step 1
Allow 30 minutes preparation, 40–45 minutes baking, 45 minutes cooling and 1 hour chilling. Preheat a conventional oven to 170°C. Line a 20 cm square metal tin, at least 5 cm deep, with baking paper. Weigh 150 g beaten egg without shells.
Step 2
Use 200 g very thick strained plain yogurt, about 5–10% fat. Peel oranges, remove pith and seeds, and weigh 150 g flesh after draining loose juice. Cut into small pieces. Measure 2 g yellow lemon zest and 18 g strained lemon juice for the 20 g lemon total.
Step 3
For the cocoa base, cream the softened unsalted butter with 110 g of the caster sugar. Beat in 100 g of the beaten egg. Sift together all the flour, cocoa powder and baking powder; fold into the butter base in two additions with all 60 ml milk between them.
Step 4
For the topping, whisk the yogurt with the remaining 50 g egg and 40 g sugar, all the cornflour, lemon zest and juice until smooth. Spread the cocoa batter in the lined tin, then spoon the yogurt topping over it without mixing the layers. Scatter all the orange pieces on top.
Step 5
Bake for 40–45 minutes with the tin no more than two-thirds full. The yogurt layer should be set, without a liquid wobble, and reach at least 74°C in its centre. A skewer passed into the cocoa base must show no wet batter; the yogurt temperature alone does not establish that the cake is cooked.
Step 6
Cool in the tin on a rack for 45 minutes, then refrigerate for at least 1 hour until chilled and firm. Lift out and cut into 16 squares. Keep at 4°C or below and eat within 2 days.
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