Moist chocolate yogurt cake (Gâteau yaourt au chocolat moelleux) from Chocolat - Parisian Desserts and Other Delights (page 55) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute espresso powder for orange zest, vanilla paste or powder for vanilla extract, and all-purpose flour for cake flour.

  • Hawaii on January 12, 2026

    ERRATA - Recipe states "215 grams/1 cup/2 jars cake or all-purpose flour"." One cup of cake flour = 114 grams. I made the recipe with 114 g of cake flour, and it turned out really well. The cake is moist, not too sweet, and has a nice crumb. There's more chocolate flavor than I thought there would be in a good way. The middle of the cake sank a bit, but I'm not worried about that. I'm hesitant to add more flour because I like the cake's texture with 114 g. I love that I can make the cake quickly without using my stand mixer. I will be making this cake again. Specific ingredients used: Guittard cocoa rouge unsweetened cocoa powder, Nescafe Iced Roast instand coffee, grapeseed oil, and Nielsen-Massey vanilla bean paste.

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