125 grams butter
1 ½ cups castor sugar
2 free range eggs
1 teaspoon vanilla
½ block dark chocolate
100 mils natural yoghurt
1 ¾ cups self raising flour

icing sugar for dusting

Melt chocolate in a bouble-boiler and set asde to cool a little. Cream butter until pale and fluffy. Add sugar and continue to cream for as long as you can bear it (the more you cream the butter and sugar, the softer the cake will be). Add the eggs and vanilla, gradually so that the mixture doesn’t curdle. Add the yoghurt, cooled melted chocolate and finally the sieved flour. I’m a big fan of sieving, it does make a difference to the texture of a cake, no matter what the cynics say. If you’re not in a hurry, sieve it twice. The batter should be thick and goopy – this means that the end result will be a cake that is fudgy on the inside with a crunchy crust – yum. Pour batter into a 20ish cm spring-form tin lined with baking paper on the bottom. Bake for 30-40 minutes at 170ºC. The cake will sink in the middle when you take it out of the oven but that’s part of its charm. Serve slightly warm if you can (an hour after taking it out of the oven is optimal), dusted generously with icing sugar and accompanied by thick cream.