“If you really want to make a friend, go to someone’s house and eat with him… … the people who give you their food, give you their heart.” Cesar Chavez
I was suspicious; thought I might pick out a crab or something. The girl has a keen sense of humour. As usual, she surprised me. I was the privileged first to dip into the bag and I got a beautiful white platter with eye catching black artwork on it. I had seen it and admired it on her blog not a long time ago.
Other baked eggless yogurt cakes you might like: Dark Chocolate Orange Yogurt Eggless Cheesecake Cherry Yogurt Tart
Summary: These Deep Dark Salted Butter Caramel Eggless Yogurt Cheesecakes are indulgent little desserts. They are rich, deeply flavoured and oh so satisfying. Even better, they’re a great make ahead baked vegetarian dessert option. Sinfully good!
Prep Time: 25 minutes Total Time: 25 minutes plus chilling Ingredients:
- Biscuit base
- 200g digestive biscuits, crushed
- 100g melted butter
- Bittersweet chocolate ganache
- 100g bittersweet chocolate {85%}, broken
- 100g low fat cream
- 2 tsbsp honey
- Deep dark salted butter caramel sauce
- 200g granulated sugar
- 70g salted butter
- 60g low fat cream
- Yogurt Filling
- 350g hung yogurt, thick
- 150g regular yogurt
- 1 tin condensed milk
Method:
- Biscuit base
- Preheat oven to 180C. Grease 4 X 3″ loose bottomed tartlet tins.
- Mix the melted butter and the crushed biscuits. Turn into the bottom of the prepared tins and press to form base.
- Bake for 10 minutes. Remove to rack. Cool.
- Bittersweet chocolate ganache
- Place chocolate and cream in a heatproof bowl and microwave for 1 minute. Stir well until smooth. Stir in honey.
- Deep dark salted butter caramel sauce
- Place the sugar in a deep heavy bottom saucepan and melt over medium low heat until dark amber. Swirl around if needed.
- Add the cream and butter together. Be careful as it will splutter at first before it comes together. Stir to combine. Pour into a jug once warm else store in a jar. You might need to heat it gently before serving as it tends to harden in the fridge. {Can be made ahead}
- Yogurt Filling
- Place both yogurts and condensed milk in a large bowl and whisk until smooth.
- Assemble for final bake
- Preheat the oven to 180C.
- Divide the bittersweet chocolate ganache between the tins, and smoothen over the biscuit base. Chill for 5 minutes.
- Repeat with the caramel sauce, chill again. Finally pour over the yogurt filling.
- Bake for just 10 minutes.
- Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
- Top with a drizzle of caramel sauce, whole buttered almonds and chocolate scrolls.
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