1. In a bowl we put the eggs and sugar and beat.
2. Add the yogurt, flour and oil and beat again.
3. Add the yeast envelope and stir with a spatula.
4. In the microwave, we melt the dark chocolate with a little butter and incorporate it into the mix. We integrate well with enveloping movements.
5. With the oven preheated, we bake 20 minutes at 120º and between 10 and 15 minutes at 150º.
6. While it is baking, we mount the cream with a little sugar (to taste) and reserve in the fridge.
7. Once the cake is made and cooled, we split it in half and spread one side with jam and put the whipped cream on the other.
8. We close the cake.
You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
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