For the batter
3/4 cup all-purpose flour
3 tablespoons unsalted butter, softened
150 grams unsalted butter, cut into small pieces
4 tablespoons cocoa powder
1/2 teaspoon vanilla extract
4 1/2 tablespoons plain yogurt
For the filling
100 grams bittersweet chocolate chips
50 grams milk chocolate chips
3/4 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts
9 tablespoons all-purpose flour
For the batter
3/4 cup all-purpose flour
3 tablespoons unsalted butter, softened
150 grams unsalted butter, cut into small pieces
4 tablespoons cocoa powder
1/2 teaspoon vanilla extract
4 1/2 tablespoons plain yogurt
For the filling
100 grams bittersweet chocolate chips
50 grams milk chocolate chips
3/4 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts
9 tablespoons all-purpose flour
Preheat the oven to 350°F (moderate)
In a food processor, combine the flour, cocoa powder, butter, and chocolate
Process until it forms a crumbly mixture
Add the vanilla extract and yogurt
Process rapidly until well combined
Open the mixture into a non-stick 24cm round cake pan (dust with flour to prevent sticking). Reserve
Prepare the filling: melt the chocolates in a double boiler
Add the butter, one tablespoon at a time, mixing well after each addition
Remove from heat and add the powdered sugar
Mix vigorously
Add the eggs one at a time, mixing well after each addition
Add the vanilla extract and nuts
Mix until combined
Add the flour in small increments, mixing well after each addition
Fold until just combined
Spread over the batter and bake in the preheated oven for 30 minutes, or until a toothpick inserted comes out clean
Let cool
Cut into 15 slices
Note: If you don't have a food processor, prepare the batter by mixing with your fingers.
