Monday, July 18, 2011


2 eggs
100 grams dark chocolate
5 tablespoons of plain yoghurt
3 tablespoons of oil
50 grams sugar
50 grams flour
3 tablespoons of cocoa powder
1 ½ teaspoon baking powder
100 grams milk chocolate

Beat the eggs and sugar until thick and pale, then slowly drizzle in the oil and yoghurt and beat a bit more. Melt the dark chocolate in a double boiler, leave it to cool down a bit, then slowly pour it in the egg batter while mixing with an electric mixer. Sift the flour with the cocoa powder and baking powder, than fold it in the egg and chocolate batter. Finally, fold in the chopped milk chocolate. Divide evenly between 12 muffin cases and bake, in a preheated oven on 190˚C, for about 12-15 minutes (use a toothpick to check for doneness).