Chocolate Yogurt Cake
|Natural yogurt||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Cane sugar syrup||3 Tablespoon|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
|Self rising flour||1 Cup (16 tbs)|
|Active dry yeast||1⁄2 Teaspoon|
|Butter||1 Tablespoon (For Greasing)|
Mix together the yogurt, oil, cane sugar syrup, sugar and eggs.
Sift the cocoa powder, flour, salt and yeast into the mixture, beating well after each addition.
Grease a 7 inch (18 cm) souffle mold (mould) and line with a circle of buttered non-stick parchment (greaseproof paper).
Spoon the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 9 minutes.
Leave the gateau to stand for 20 minutes.
Turn out on to a wire rack and remove the non stick parchment (greaseproof paper).