Chocolate Yogurt Cake Recipe
Ingredients
| 1/2 cup natural flavor yogurt | ||
| Oil | 1/2 Cup (16 tbs) | |
| 3 tbsp cane sugar syrup | ||
| Superfine sugar | 1/4 Cup (16 tbs) | |
| Eggs | 3 Small | |
| Cocoa powder | 1/4 Cup (16 tbs) | |
| 1 cup self-rising (self-raising) flour | ||
| Salt | 1/4 Teaspoon | |
| Active dry yeast | 1/2 Teaspoon | |
| Butter, for greasing | ||
Directions
Mix together the yogurt, oil, cane sugar syrup, sugar and eggs.
Sift the cocoa powder, flour, salt and yeast into the mixture, beating well after each addition.
Grease a 7 inch (18 cm) souffle mold (mould) and line with a circle of buttered non-stick parchment (greaseproof paper).
Spoon the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 9 minutes.
Leave the gateau to stand for 20 minutes.
Turn out on to a wire rack and remove the non stick parchment (greaseproof paper).
Sift the cocoa powder, flour, salt and yeast into the mixture, beating well after each addition.
Grease a 7 inch (18 cm) souffle mold (mould) and line with a circle of buttered non-stick parchment (greaseproof paper).
Spoon the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 9 minutes.
Leave the gateau to stand for 20 minutes.
Turn out on to a wire rack and remove the non stick parchment (greaseproof paper).
Chef
