Base Layer:
150 g of flour
130 g of unsalted butter
80 g of sugar
1 packet of vanilla sugar (8 g)
1/2 tsp of baking powder
130 g of buttery crackers
Chocolate Layer:
130 g of sugar
4 eggs
100 ml of vegetable oil
100 g of plain yogurt
15 g of cocoa powder
200 g of flour
2 tsp of baking powder
Strawberry Cream:
500 g of strawberries (I used frozen)
100 g of milk chocolate with yogurt filling (I used regular)
500 ml of heavy cream (33% fat)
50 g of sugar
40 g of instant gelatin
Chocolate Cream:
350 g of plain yogurt
100 g of dark chocolate
80 g of sugar
15 g of instant gelatin
Base Layer.
Crush the crackers into crumbs and add the remaining ingredients. Mix everything thoroughly by hand or with a blender until it forms a fine crumb. Line the bottom of a baking pan with parchment paper, press the mixture into the bottom, and compact it firmly with your fingers.
Chocolate Layer.
Whisk the eggs, sugar, oil, and yogurt together until smooth. Add the sifted flour, baking powder, and cocoa powder. Pour the batter over the base layer and bake at 180°C (350°F) for 20-25 minutes. Let it cool in the pan without removing it.
Strawberry Cream.
Dissolve the gelatin in hot water. Whip the cream until fluffy, then add the dissolved gelatin (at room temperature). Fold in the strawberries and chopped chocolate. Pour evenly over the base and refrigerate.
Chocolate Cream.
Whip the yogurt with sugar, then add the dissolved gelatin and mix well. Melt the chocolate and stir it into the yogurt mixture. Pour it over the strawberry cream and refrigerate. Decorate as desired.