Eggless Chocolate Cake with White Chocolate Yogurt Mousse Topping

Ingredients:

White Chocolate Yogurt Mousses:

500 g plain yogurt, drained on cheesecloth for at least 12 hours
50 g white chocolate
3 egg whites
3 tbsp sugar

Cake:

1 cup all purpose flour
1 tbsp cornflour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/3 cup vegetable oil
125 g plain yogurt
juice of 1 large lemon

Method:

To prepare the white chocolate yogurt mousse:

In a heat resistance deep bowl, whisk 3 egg whites together with sugar over double boiler till soft peak form; set aside.

In another heat resistance bowl, melt chocolate over double boiler.

Add-in drained yogurt residue, stir to incorporate fully.

Fold-in egg whites mixture till homogeneous mixture and chill in refrigerator for at least 3 hours or till use.

To prepare the cake:

Preheat oven to 180 °C.

Lightly grease a springform cake pan (18 cm in diameter) or 11 x 25 cm loaf tin, dust bottom and side of pan with bread crumbs and tapping out excess; set aside.

In a large bowl, mix-well all cake ingredients.

Pour cake batter into the prepared pan.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for 10 minutes.

Run a thin flexible knife or spatula around the pan to loosen the cake, transfer cake onto a plate to cool completely.

Frost-on the prepared yogurt mousse all over cooled cake.

Decorate accordingly and chill in refrigerator till serve.