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Recipe by
A moist chocolate cake with yogurt, perfect for any occasion.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Preheat the oven to 170°C, static top and bottom heat, and butter the chosen mold, also dusting it with flour and then removing the excess.
Step 2 of 9: In a bowl combine the eggs with the sugar, beat for 4 minutes until you obtain a voluminous, light and ribbon-like mixture.
Step 3 of 9: Then add the yogurt and the oil at room temperature.
Step 4 of 9: Sift the flour, starch and baking powder, then incorporate them little by little, mixing gently.
Step 5 of 9: Finally add the vanilla extract.
Step 6 of 9: Divide the batter in two, weigh about 480 g and add 20 g of cocoa.
Step 7 of 9: If the cocoa batter is very dry, gradually add a few drops of milk.
Step 8 of 9: Start alternating the batters, one spoonful of the plain batter and one spoonful of the cocoa batter, until used up.
Step 9 of 9: Bake on the second-to-last rack from the bottom for about 40/45 minutes. Do the toothpick test starting at 40 minutes.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving139 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,015 kJ481 kcal | 1,451 kJ347 kcal |
| Fat | 15.9 g | 11.45 g |
| of which saturated fatty acids | 2.51 g | 1.81 g |
| Carbohydrates | 62.7 g | 45.15 g |
| of which sugars | 30.52 g | 21.98 g |
| Fibre | 1.51 g | 1.09 g |
| Protein | 7.99 g | 5.75 g |
| Salt | 0.25 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
