Sinking chocolate cake
125 grams butter (room temperature)
1 1/2 cups castor sugar
2 eggs (room temperature)
1 teaspoon vanilla
120 grams quality dark chocolate
100 millilitres natural yoghurt
1 3/4 cups self raising flour
icing sugar for dusting
Preheat the oven to at 170ºC (fan-forced).
Melt chocolate in a double-boiler and set aside to cool a little.
Cream butter until pale and fluffy. Add sugar and continue to cream for a few minutes.
Gradually add the eggs and vanilla.
Add the yoghurt, cooled melted chocolate and sieved flour.
Pour batter into a 20(ish) centimetre spring-form tin lined with baking paper on the bottom.
Bake for 30-40 minutes. The cake will sink in the middle when you take it out of the oven.
Best served still warm, dusted generously with icing sugar.