Chocolate Yogurt Recipes Recipe Cards

CHOCOLATE YOGURT

Steps:

• Mix well and chill.

CHOCOLATE YOGURT CAKE

Steps:

• Heat oven to 180C (160C for fan)
• Line a large loaf tin with baking parchment
• In a large bowl, beat together the oil, yogurt, syrup, eggs and sugar
• Sift the flour, cococa, baking powder and salt into the bowl, and stir until smooth
• Pour the mixture into the tin and bake for around 1- 1 1/4 hours
• If the cake colours too quickly, cover with foil after 30 minutes cooking.
• Test with a skewer - do not overcook
• VARIATIONS.
• The recipe can be turned into a coconut cake by replacing the cocoa with dessicated coconut. Ginger cake can be made by replacing the cocoa with extra flour, use brown sugar instead of caster and treacle instead of syrup and add 2 teaspoons of ground ginger and 1/2 of mixed spice.

CHOCOLATE YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

CHOCOLATE FROZEN YOGURT

Steps:

• Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning.
• Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

CHOCOLATE YOGURT CHEESECAKE

Steps:

• Prepare YOGURT CHEESE (recipe follows).
• Preheat oven to 300°F.
• Sprinkle graham cracker crumbs on the bottom of a 8-inch springform pan.
• In medium bowl with whisk, gently mix yogurt cheese, sugar, cocoa and cornstarch until well blended.
• Add eggs, vanilla and almond extract; stir until blended.
• Pour into prepared pan.
• Bake in oven for 55 to 60 minutes or until edges are set.
• Remove from oven to cooling rack.
• Cool 30 minutes at room temperature.
• With knife, loosen cake from side of pan.
• Refrigerate before serving.
• Garnish with fruit, if desired.
• YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl.
• Spoon yogurt into prepared colander; cover with plastic wrap.
• Refrigerate until liquid no longer drains from yogurt, about 24 hours.
• Remove yogurt from cheesecloth; discard liquid.