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A moist chocolate cake with yogurt, perfect for any occasion.
Preheat the oven to 170°C, static top and bottom heat, and butter the chosen mold, also dusting it with flour and then removing the excess.
In a bowl combine the eggs with the sugar, beat for 4 minutes until you obtain a voluminous, light and ribbon-like mixture.
Then add the yogurt and the oil at room temperature.
Sift the flour, starch and baking powder, then incorporate them little by little, mixing gently.
Finally add the vanilla extract.
Divide the batter in two, weigh about 480 g and add 20 g of cocoa.
If the cocoa batter is very dry, gradually add a few drops of milk.
Start alternating the batters, one spoonful of the plain batter and one spoonful of the cocoa batter, until used up.
Bake on the second-to-last rack from the bottom for about 40/45 minutes. Do the toothpick test starting at 40 minutes.
Electric whisk
Store in a cool, dry place.
Serve with a dusting of powdered sugar or whipped cream.
Italia, Sardegna
| Energy (kcal) | 346.72 |
| Carbohydrates (g) | 45.16 |
| of which sugars (g) | 21.98 |
| Fat (g) | 11.45 |
| of which saturates (g) | 1.81 |
| Protein (g) | 5.76 |
| Fibre (g) | 1.09 |
| Salt (g) | 0.17 |
