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Chocolate yoghurt cake Recipe

A moist chocolate cake with walnut pieces and flaked almonds.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
Pour people
  • Natural yoghurt(s) : 125 g
  • Groundnut oil : 100 ml
  • Plain flour : 100 g
  • Whole egg(s) : 3 whole
  • Caster sugar : 170 g
  • Baking powder sachet(s) : 0.5 whole
  • Dark chocolate : 200 g
  • Walnut kernel(s) : 50 g
  • Finely chopped almonds : 50 g
  • To line the mould(s)
  • Plain flour : 20 g
  • Unsalted butter : 20 g
  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    Melt the chocolate over a bain marie. Beat the eggs with the sugar until light in colour. Add the flour, baking powder, yoghurt, oil and melted chocolate. Mix together.

  • ETAPE 3

    Butter and flour the baking tin. Pour in a little of the cake batter then sprinkle in a layer of roughly chopped walnuts and almonds. Repeat until all of the batter and nuts have been used up.

  • ETAPE 4

    Bake in the oven for 45 minutes. Halfway through the cooking process, pierce the centre of the cake with a knife and return to the oven to finish cooking.

  • ETAPE 5

    Serve warm.

Chef's tip

«You can vary this recipe by using nuts of your choice. »

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