Chocolate cake with yogurt and cocoa

• 20 minutes to prepare • 45 minutes to cook • Serves 14

 

It is one of my usual Sunday mornings.

Everybody is still asleep, I have already gone running and done the laundry, and emptied the dishwasher, too.
Django plays in the background...so now what?
I'm seeking for something to bake but I have just few, basic, ingredients, including a vanilla yogurt close to its expiring date. Definitely nothing fancy.

Anyway, let's give it a try...Google, "yogurt cake", here it is...I bring the MAC in the kitchen - thanks to those who invented laptops - and in 20 minutes the mixture is ready.
Now I just need to wait for it to get baked while reading my brand new book - Oblivion: Stories from David Foster Wallace -...and in less than one hour, "Good, breakfast for tomorrow is ready!"

You may serve it with a soft, raspberry jam or with some whipped cream (if you are not on diet), in order to enhance the taste of chocolate.
It is perfect for breakfast or for an afternoon snack, and you may enrich it with other ingredients (choosing a fruit flavored yogurt or using some almond-flour in the dough): I dare to say, it is a very versatile cake.

 

Here are ingredients for a 14-serving recipe (26-cm diameter baking pan):

200 g sugar
250 g flour 00
100 g potato starch
20 g dark cocoa powder
125 g vanilla yogurt
1 sachet vanilla baking powder
140 g butter
50 g chopped milk chocolate
50 g chopped hazelnuts
2 eggs

1. Preheat oven to 180°
2. Beat eggs with sugar until stiff for about 15 minutes 
3. Cut butter into cubes and add it to the mixture together with the yogurt. Keep mixing with an electric mixer
4. Sift and gradually incorporate all the dry ingredients (cocoa, flour, starch, baking powder). Meanwhile, keep mixing until smooth 
5. Grease and flour the baking pan, pour half of the mixture and level well. Distribute the chopped chocolate all over the cake surface
6. Pour the remaining mixture on top. Sprinkle chopped hazelnuts on top to garnish
7. Bake the cake at 180° for 45 minute. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done)
   
8. Leave the cake to cool a bit in the oven with the door open, then out of the oven. Garnish the top with some icing sugar, if you like

Nutrition Facts are detailed in the table below. Data is provided per serving.

"It doesn't matter all that much.
It's just that when you're playing, Stephane, you've got both Chaput and me backing you, but when I'm soloing I've only got one guitar behind me!"
(Django Reinhardt)