1 hour 15 minutes

For a 10 inch diameter mold:
dark chocolate, 10,6 oz
plain yogurt, 1/5 cup
vanilla sugar, 3,5 oz + a couple of spoons for the mold
1 pinch of salt
fresh cream, 3/5 cup
butter, 1 stick + 1 knob for the mold
unsweetened cocoa powder, 2 tbsp
eggs, 5


Pre-heat the oven to 150° C fan.
Butter thoroughly the cake tin and sprinkle with some sugar then, using some aluminium foil, wrap the outside of the cake tin to that it can be safely put in a water bath.
Put the chocolate, butter and cocoa in a saucepan and melt over very low heat.
In a bowl put the egg whites with a pinch of salt and beat using and electric whisk. Add 50 g of sugar and beat till it reaches a meringue like consistency.
In another bowl put the egg yolks, yogurt, the remaining 50 g sugar and the cream beat for five minutes till creamy but still quite runny.
Pour the melted chocolate mixture to the egg yolk and mix well. Fold in the egg whites and stir gently till the mixture is smooth then pour everything into the cake tin. Put the tin into a large tray and pour some boiling water into latter till it comes up to ¾ of the cake tin. Cook in the oven for around an hour or till a toothpick inserted in the middle of the cake comes out clean. Take out of the oven, leave in the water bath for around five more minutes, then remove from it and cool on a wire rack. Serve cold with dollops of whipped cream.

Thanks to: Il Deborino