1 1/2 cups of all-purpose flour
1 spoonful of cocoa powder
3 spoons of butter
2 spoons of chopped chestnuts
1 cup of yogurt
3 spoons of sugar
Filling
1 can of whipped cream
2 spoons of milk
3 spoons of cocoa powder
4 spoons of sugar
1 envelope of unsweetened gelatin
1 1/2 cups of all-purpose flour
1 spoonful of cocoa powder
3 spoons of butter
2 spoons of chopped chestnuts
1 cup of yogurt
3 spoons of sugar
Filling
1 can of whipped cream
2 spoons of milk
3 spoons of cocoa powder
4 spoons of sugar
1 envelope of unsweetened gelatin
1 Preheat the oven to 400°F (200°C)
In a bowl, combine the flour, cocoa powder, butter, chestnuts, a spoonful of yogurt, and sugar
Mix until a crumb forms
2 Grease the bottom and sides of a 25 cm diameter cake pan with removable sides
Place in the oven and bake for 20 minutes
Filling
1 In a blender, combine the whipped cream, milk, remaining yogurt, cocoa powder, sugar, and gelatin, following the package instructions
2 Pour over the cold batter and refrigerate for at least two hours
Decorate with shaved chocolate and chopped chestnuts.
