I didn't plan to post this recipe up, since it's pretty wholesale copied from Cook Kafemaru (on youtube) but the cake ended up tasting SO GOOD, legit like a baked chocolate cheesecake when there's no cream cheese (or cottage cheese, or ricotta cheese) in it; I had to share this recipe!
So, I also apologise for the lack of decent quality photographs of the cake.
To get a small 10-12cm round cake, you'll need:
6 pieces Tiger Original Biscuit
(or you can use Digestive biscuits or any other biscuits you fancy but the amount of melted butter will vary)
10g salted butter, melted
For the cake:
~190-200g plain natural yogurt
(I used a mixture of Farm Fresh and Meiji)
100g dark, semi-sweet chocolate
(if you prefer a sweeter cake, you can use milk chocolate)
a pinch of salt
2 eggs
10g plain flour (or cake flour)
1/4 tsp baking powder
adapted from Cook Kafemaru
First, you need to strain the yogurt the night before. You can use a cheesecloth (I reckon) if you have one. Otherwise, lay some coffee filter paper or heavy duty kitchen paper towel over a sieve. Pour the yogurt into the sieve and set it over a bowl. Sprinkle a pinch of salt over the yogurt and leave it overnight in the fridge. I strained mine for about 12 hours and got a consistency that's just very slightly thicker than greek yogurt. So perhaps you can replace with just greek yogurt, if yours is the super thick kind, or just strain your greek yogurt for a shorter time.
Ultimately, you'll need just 100g of strained yogurt and 190 - 200g of natural yogurt should get you 100g of strained yogurt.
Once we get the strained yogurt out of the way, crush up your biscuits in a food processor or just by hitting them in a ziplock bag with a rolling pin. Add in the melted butter and mix until the crumbs resemble the consistency of wet sand. Then, pour the crumbs into your cake tin that's lined with baking paper and press down the crumbs into the base of the cake tin to form the crust. If you're baking the cake in a proper oven (with top and bottom heat), you can first set the compacted crust aside. However, if you're making this in an airfryer, pre-bake the crust at 180 degrees Celsius for 5 to 10 minutes.
Then melt your chocolate either over a bain marie (a heat proof bowl set over a pot of simmering water) or in the microwave. Stir up the chocolate to let it cool down for a bit, before mixing in the 100g of strained yogurt. Whisk until everything is well combined before adding in the eggs, 1 at a time, and whisking until well combined after each addition.
Then, sift in the flour and baking powder (do sift it in for easier mixing, otherwise the flour might just disappear into a corner of the batter as a huge pocket of flour) and whisk until you get a homogenous batter. Pour the batter over the crust and bake at 160 - 170 degrees Celsius for 20 to 25 minutes, depending on your oven and also how you will prefer the texture of your cake to be.
If you prefer the cake to be slightly underbaked in the centre like Japanese rare cheesecake, bake it at 160 degrees Celsius for 20 minutes and check for doneness by touching the surface of the cake. The top should be fully set and the centre (just the centre portion, not the sides!) should be softer to the touch and slightly jiggly.
If you prefer the cake to be fully baked through with the consistency of a fudgey brownie, bake at 170 degrees Celsius for 25 minutes, or until a toothpick inserted comes out relatively clean.
The cake tasted super rich and decadent, and seriously I didn't think I need the biscuit base at all. Will definitely bake this another time without the biscuit base to save up some calories. HEH!
Till then,
Mia Foo
First, you need to strain the yogurt the night before. You can use a cheesecloth (I reckon) if you have one. Otherwise, lay some coffee filter paper or heavy duty kitchen paper towel over a sieve. Pour the yogurt into the sieve and set it over a bowl. Sprinkle a pinch of salt over the yogurt and leave it overnight in the fridge. I strained mine for about 12 hours and got a consistency that's just very slightly thicker than greek yogurt. So perhaps you can replace with just greek yogurt, if yours is the super thick kind, or just strain your greek yogurt for a shorter time.
Ultimately, you'll need just 100g of strained yogurt and 190 - 200g of natural yogurt should get you 100g of strained yogurt.
Once we get the strained yogurt out of the way, crush up your biscuits in a food processor or just by hitting them in a ziplock bag with a rolling pin. Add in the melted butter and mix until the crumbs resemble the consistency of wet sand. Then, pour the crumbs into your cake tin that's lined with baking paper and press down the crumbs into the base of the cake tin to form the crust. If you're baking the cake in a proper oven (with top and bottom heat), you can first set the compacted crust aside. However, if you're making this in an airfryer, pre-bake the crust at 180 degrees Celsius for 5 to 10 minutes.
Then melt your chocolate either over a bain marie (a heat proof bowl set over a pot of simmering water) or in the microwave. Stir up the chocolate to let it cool down for a bit, before mixing in the 100g of strained yogurt. Whisk until everything is well combined before adding in the eggs, 1 at a time, and whisking until well combined after each addition.
Then, sift in the flour and baking powder (do sift it in for easier mixing, otherwise the flour might just disappear into a corner of the batter as a huge pocket of flour) and whisk until you get a homogenous batter. Pour the batter over the crust and bake at 160 - 170 degrees Celsius for 20 to 25 minutes, depending on your oven and also how you will prefer the texture of your cake to be.
If you prefer the cake to be slightly underbaked in the centre like Japanese rare cheesecake, bake it at 160 degrees Celsius for 20 minutes and check for doneness by touching the surface of the cake. The top should be fully set and the centre (just the centre portion, not the sides!) should be softer to the touch and slightly jiggly.
If you prefer the cake to be fully baked through with the consistency of a fudgey brownie, bake at 170 degrees Celsius for 25 minutes, or until a toothpick inserted comes out relatively clean.
The cake tasted super rich and decadent, and seriously I didn't think I need the biscuit base at all. Will definitely bake this another time without the biscuit base to save up some calories. HEH!
Till then,
Mia Foo
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