Ingredients:
250g unsalted butter, plus a little extra for greasing the pan
50g cocoa powder
½ tsp fine salt
235ml water 100ml = 100g
300g flour
350g white sugar
1½ tsp baking powder
2 large eggs
120g Greek yoghurt
For the glaze:
120 g chopped dark chocolate
120 ml whipped cream 100 ml = 100 g
Preparation:
1. Preheat the oven to 175 °C. Grease a bundt pan (or your preferred pan) very well with butter and cover the butter with a thin layer of flour.
(Use the button to halve the ingredients and use a rectangular loaf pan.)
2. In a small saucepan, combine the butter, cocoa powder, salt and water and heat over medium heat.
Cook, stirring, until melted and blended.
Remove from heat and let cool for 10 minutes.
3. In a large bowl, mix together the flour, sugar and baking powder.
4. Making sure the butter mixture is cold, pour it in with the dry ingredients and beat until well combined.
5. Add the eggs and beat until fully combined.
Add the Greek yogurt. Beat until smooth. The result will be very fluid.
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