Chocolate cake with delicate milk filling and forest fruits

This dessert is a true culinary adventure – it combines a fluffy chocolate base with an almond aroma and a surprising center of thick yogurt and fresh fruit. The use of Eкосем white flour, stone-ground, gives the cake a superb melt-in-your-mouth structure.

Ingredients:

For the chocolate batter:

• 300 grams Eкосем white flour

• 100 grams coconut sugar

• 200 grams butter

• 250 ml coconut milk

• 50 grams natural cocoa powder

• 10 grams baking powder

• 1 tsp almond extract

• 4 eggs

For the fresh filling:

• 300 grams yogurt (8% fat)

• 50 grams coconut sugar

• A handful of forest fruits

Instructions:

1. Base: Whisk the eggs with coconut sugar until fluffy. Add the butter and continue whisking. Gradually add the dry ingredients (flour, cocoa, baking powder, almond), and finally pour in the coconut milk to achieve the ideal consistency.

2. Baking: Pour the mixture into a silicone Bundt cake pan. Bake in a preheated oven at 180°C for about 45 minutes, or until done. Let the cake cool completely.

3. Filling: Mix the yogurt with coconut sugar until homogeneous.

4. Assembly: Using a spoon, carefully hollow out the cake, leaving two borders (inner and outer). Fill the created groove with the yogurt mixture and forest fruits.

5. Finish: Return the hollowed-out crumbs on top to close the cake, and press lightly with a spoon. Leave the dessert in the refrigerator to set well, then flip it onto a serving plate.

6. Decoration: Optionally, sprinkle with coconut flour and garnish with fresh raspberries.

Bon appétit!