YOGURT AND CHOCOLATE CAKE

INGREDIENTS

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200 gr dry biscuits
90 g melted butter
Stuffed:
250 gr of whipping cream
500 g sweet yogurt
80 gr of chopped hazelnuts
20 grams of icing sugar
2 sheets of gelatin
Decor:
100 gr of hazelnut cream
Whole hazelnuts to taste
chopped hazelnuts to taste

ELABORATION

1. Base: mix the biscuits, add the melted butter and crush on the base of the mold. Put in the fridge.
2. Cream: soak the gelatin and then dissolve it. Whip the cream with yogurt, gelatin, powdered sugar and hazelnuts.
Pour over the base, level and refrigerate for one hour.
3. Then add the hazelnut cream and put it back in the fridge for 4-5 hours.