Ingredients
3 eggs
150 g sugar
1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
120 g natural yoghurt (or crème fraîche)
100 ml neutral oil (sunflower)
180 g flour
30 g unsweetened cocoa powder
10 g baking powder (1 sachet)
1 pinch salt
(optional) 80 g chocolate chips or chopped nuts for the batter
Preparation
Preheat the oven to 170°C (325°F). Butter and flour the cake tin (or line it with baking paper).
Beat the eggs, sugar and vanilla for 1-2 minutes.
Add the yoghurt and oil and mix.
Sift together the flour, cocoa powder, baking powder and salt (if possible) until combined.
Pour the batter into the prepared tin.
Bake for 45-55 minutes (insert a toothpick into the centre; it should come out almost clean). Leave to cool for 10 minutes, then remove from the tin and leave to cool completely.
Crispy chocolate topping
Ingredients
200g chocolate (dark or milk chocolate)
120ml cream (or 100ml + 20g butter)
30g butter (for the glaze)
80-120g chopped hazelnuts/almonds/peanuts (ideally toasted in the oven for 5-8 minutes)
Preparation
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