Chocolate Yoghurt Cake

Chocolate Yoghurt Cake

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More like a baked cheesecake in taste & texture this cake is unusually great!

Ingredients:
6oz Caster sugar
6oz Butter
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6oz Self raising flour
3 eggs
250 ml plain natural yoghugrt
1 Easter egg melted
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Chocolate pieces and candy chocolate shells (optional)
Serves 6-8 portions
Method:
1. Cream sugar & butter together until light & fluffy.
2. Add the yoghurt with the eggs and a bit of flour a little at a time until combined.
3. Beat in melted chocolate & fold in broken pieces of chocolate and candy shells.

4. Pour into a greased or lined cake tin and bake for 25-30 minutes until you see cracks appearing on the surface.
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5. Remove from tin and cool completely before decorating with more melted chocolate
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and the remaining candy shells.
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Best served chilled, store in the fridge and consume within 2-3 days.
Please let me know what you think to this recipe and your results if you make it has it is one of my most experimental cakes!
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Stay sweet 🙂

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3 thoughts on “Chocolate Yoghurt Cake

  1. This looks delicious I have both yoghurt and a spare Easter egg hidden so this would be a great way of using it up. I like that it sounds cheesecakey. Very yummy. Sammie

    Like

    1. It’s a very unusual bake but I thought I’d share incase anyone had any spare eggs left 😘 which you do! Hope you enjoy it as much has I did ☺ thanks, Kelly x

      Like

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