Preheat the oven to 180˚C.
Beat the eggs with the sugar until the mixture becomes smooth and pale. Add the flour and baking powder, sifting them gradually into the mixture with a metal sieve, and mixing as you go.
Add the MEVGAL Yoghurt and vegetable oil, and mix well so that there are no lumps in the mixture. Melt the chocolate in a bain-marie (or in a bowl over hot water) and combine it with the cake mixture. Pour the mixture into a greased cake tin and bake for 35 minutes. Be careful to avoid over-baking the cake – the chocolate in the centre should be runny.
Tip: cut into thin slices and serve with vanilla ice cream. You could also try adding coarsely ground hazelnuts or walnuts to the cake mixture, or sprinkling with icing sugar or grated coconut once baked.