Preheat the oven to 180'C.
Line a 20cm springform cake tin with butter and cocoa powder.
Melt the chocolate over a double-boiler. Set aside to cool slightly.
Beat the eggs with the sugar, yoghurt and oil. Stir in the melted chocolate.
Sift the flour, baking powder, ground almonds and cocoa powder together.
Fold the dry ingredients into the egg mix, and pour into the prepared mould.
Bake in the oven for 30-45 minutes, or until a wooden skewer comes out clean from the centre of the cake.
Serve warm or cool.
«This cake is lovely plain with a cup of tea or coffee. However, if you want to jazz it up for a plated dessert, sprinkle with icing sugar and serve with a dollop of plain yoghurt.»