• 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


  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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