Serves 4 – Preparation time 15 minutes – Cooking time 30 minutes – Medium
Ingredients
- 1 pot 250g of sheep’s milk Greek Style plain yoghurt
- 100g of flour
- 200g of chocolate
- 4 egg yolks
- 4 egg whites
- 60g of sugar
- ½ packet of baking powder
- 1 pinch of salt
- Some seasonal raspberries
Preparation
- Beat the egg whites until they are stiff.
- Heat the chocolate and Greek Style yoghurt in a bain-marie.
- Add the egg yolks and the sugar.
- Put the mix of flour, salt, and baking powder.
- Incorporate the egg whites and blend delicately.
- Put the mixture into a greased mould.
- Cook in the oven at 170°C for 30 minutes.
- Before serving, decorate your cake with seasonal raspberries.
