Decadent, fluffy and tempting with chocolate. The yoghurt makes the cake moist and combined with the almond meal is delicious. This is a fantastic Italian dessert, easy to make and a crowd pleaser. It can be made low FODMAP, gluten and lactose free.
Indulgent but light and fluffy Italian cake with chocolate
Ingredients For the cake 1 cup yoghurt (I used my lactose free yoghurt)
1/2 cup oil
1 cup sugar
1 tbsp vanilla essence
1 cup flour (gluten free if required)
1/2 cup almond meal
1 tbsp baking powder
100 g dark chocolate, chopped (or cacao chips if lactose free)
For the chocolate glaze 1/2 cup cocoa or cacao
1/4 cup sugar
1/4 cup milk (lactose free if required)
1 tsp vanilla extract
2 tbsp butter (or nuttelex if lactose free)
1/4 tsp salt
To serve 1/4 cup blanched almonds, roughly chopped
Icing sugar, to dust
Preheat the oven to 180 degrees and grease or line a 23 cm cake tin with baking paper.
Beat the yoghurt, eggs, oil, sugar and vanilla essence on high for 2 minutes.
Add the flour, almond meal and baking powder and beat on low for 1 minute to combine.
Add the cut chocolate and stir to combine.
I like small pieces of chocolate but larger chunks can be added
Pour the batter into the cake tin and bake for 30 - 35 minutes until a skewer comes out clean. Allow to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.
The cake will look golden when baked
Once cool, put the chocolate glaze ingredients in a saucepan on medium heat and continuously stir until melted. Take off the heat and stand for 2 minutes to thicken slightly.
The chocolate glaze will be glossy when ready
Place the cake on a serving plate, pour chocolate glaze on the top and use the back of a spoon to spread evenly. Sprinkle chopped nuts and dust with sugar.
Slice and serve.
Italian yoghurt and almond cake with chocolate glaze and nuts