Ingredients
260g dark chocolate
135ml milk
40ml yoghurt
4 eggs and 105g sugar
4 whites and 160g sugar
135ml cream
55g cocoa
Method
Line a 8” cake tin
Pre heat your oven till 150 degrees
Melt chocolate over a bain marie
Boil the milk and yoghurt
Whisk eggs and sugar till double in volume
Whisk whites and work in sugar – to create a meringue
Whisk cream till ripple stage
Mix milk and chocolate and cocoa together
Fold into this the egg/sugar mix in 3rds
Mix together cream and meringue
Fold into big mix in 3rds
Pour into the lined cake tin
Bake for 45 minutes and turn
Bake for a further 45 minutes
Remove from the oven and allow to cool
Cut and serve with mascarpone cream and strawberries
The cake is best when still warm