For more than ten with rote grütze or plums in crème de cassis and crème fraîche
- 300g/10oz dark chocolate
- 100g/4oz good quality milk chocolate
- 100g/4oz chopped roast hazelnuts
- 200g/7oz (half a jar) Nutella
- 5 eggs
- 110g/½ cup golden caster sugar
- 2 tbsp plain flour
- 120 ml/½ cup whipping cream
- 2 tbsp greek yoghurt
- Preheat the oven to 180°C
- Butter a 24cm springform cake tin, even if it is non-stick
- Lightly whip the cream
- Melt the chocolate over a bain marie, and stir in the Nutella
- In another bowl beat the eggs with an electric whisk and add the sugar – go on whisking until the mixture goes a creamy Naples-yellow colour and becomes thicker and slightly frothy
- Fold the chocolate mixture in
- Sieve in the flour, mix in well, don’t let it form lumps
- Stir in the yoghurt
- Fold in the cream lightly
- Pour into the cake tin and bake for about 50 minutes
- Take it out and leave it to cool as long as you can before taking off the springform
- Serve with the fruit sauce and some crème fraîche