Ingredients

  • 100g dark chocolate
  • 200g Onken Natural Set Yogurt
  • 75ml groundnut oil
  • 3 eggs
  • 125g caster sugar
  • 100g plain flour
  • 1 teaspoon baking powder
  • 25g cocoa powder
  • 100g ground almonds
  • To line the tins:
  • 20g cocoa powder
  • 20g unsalted butter

Method

  1. 1 Preheat the oven to 180°C, fan 160°C, Gas Mark 4.
  2. 2 Line a 20cm springform cake tin with butter and cocoa powder.
  3. 3 Melt the chocolate in a bowl set over a pan of boiling water. Set aside to cool slightly.
  4. 4 Beat the eggs with the sugar, yogurt and oil. Stir in the melted chocolate.
  5. 5 Sift the flour, baking powder, ground almonds and cocoa powder together.
  6. 6 Fold the dry ingredients into the egg mix, and pour into the prepared mould.
  7. 7 Bake in the oven for 30-45 minutes, or until a wooden skewer comes out clean from the centre of the cake.
  8. 8 *All information included in this recipe has been provided by Onken.

Nutritional Details

Each serving provides
  • Energy 1298kj 310kcal 16%
  • Fat 9.2g 13%
  • Saturates 5.2g 26%
  • Sugars 5.2g 6%
  • Salt 0.8g 13%

% of the Reference Intakes

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