There are desserts that sit in your recipe book, ignored for years. Then you reread the recipe and ask yourself: “Why haven’t I made it again? It was so good!”
I made this recipe often as a girl, and then it ended up forgotten. I have to fix it right away.
Yogurt and Chocolate Cake
- Preparation time: 60 minutes
- Ingredients for a 24 cm mold
- Difficulty: Easy recipe
- Ingredients
- 3 eggs
- 150 g of sugar
- 100 g of dark chocolate
- 60 ml of seed oil
- 250 g of yogurt
- 200 g of all-purpose flour
- 16 g of baking powder
- 50 g of chocolate chips
- Butter and flour to taste
- Instructions
- Preheat the oven to 350°F (180°C).
- Melt the chocolate in a bain-marie. As soon as it is ready, add the oil, stir, and then let it cool.
- Sift the flour and baking powder.
- Beat the eggs with the sugar until they become nice and frothy. Combine the yogurt, melted chocolate with oil, sifted flour, and yeast.
- Add the chocolate chips.
- Pour the mixture into the buttered and floured pan.
- Cook for about thirty-five minutes.
Tips to ensure the success of the dish:
- Eggs must be at room temperature. Remove them from the fridge at least two hours before making the cake.
- To ensure that the chocolate chips do not all sink to the bottom of the cake, place them in the freezer at least ten minutes beforehand.
- If you use a Bundt cake mold (as in the photo), it only needs to be buttered, preferably with a release agent.
- The timing of cooking in the oven is indicative because each oven cooks differently. It’s always a good idea to do the toothpick test to check if the cake is ready. If the toothpick (inserted into the cake up to its core) comes out moist but dry, then the cake is ready.
