Preheat the oven to 180ºC and grease and line a cake pan with baking paper.
Combine the melted chocolate, yogurt, vegetable oil, sugar, ground
almonds, chilli flakes, coconut and cocoa powder in a food processor.
Blend until smooth.
Add the eggs one by one whilst blending.
Add the cake flour and baking powder, blend until well incorporated.
Pour the batter into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.
Melt the chocolate and pour in the cream, beat well.
If it’s too
thick add a bit of warmed milk and mix through.
The mixture might become
lumpy, just microwave for 30 seconds until smooth.
Pour the ganache over the cake.
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