At a glance
First, whisk eggs, sugar, butter and yogurt into a creamy mixture, then fold in the dry ingredients to make a smooth chocolate batter. Bake it in a bundt tin, let it cool briefly, then pour over a simple chocolate glaze made from cream and chocolate. Finish with a fresh touch of pomegranate seeds and, if you like, some fresh fruit.
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Creamy mixture
Crack the eggs into a bowl and add the sugar. Whisk on high speed until you get a pale, creamy mixture. Add the melted butter and plain yogurt, then mix well.
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Dry mixture
In a separate bowl, combine the flour, cocoa and baking soda. Fold this into the wet mixture and stir until you have a smooth batter.
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Baking
Grease the bundt tin and dust it with fine flour. Pour in the batter and place in an oven preheated to 175°C. Bake for 40 minutes. The cake is done when the surface looks set and it starts pulling away from the sides of the tin.
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