Delight as simple as this Chocolate Cake Fondant with Pineapple Syrup and Yogurt (Yoghurt) for a snack or morning cake for breakfast Light, no butter, no bulk, easy and quick to enjoy this Ramadan, a soft and very friendly cake Show, it's a cake A road trip, accompanied only by a glass of milk and that's the good life.  

Ingredients for a large cake for 6 to 8 people

° The measurement here is a large 300ml glass of 25cm diameter and 7 high spring pan
° 4 large eggs (70 g) or 5 medium
° 1 cup sugar
° 1/2 cup oil
° 1/2 cup full fat milk
° 1/2 cup of curd (milk)
° 2 cups - 2 fingers of sifted flour
° 50gm whipped cream
° 2 sachets of baking powder (20 g)
° 1 teaspoon full of vanilla powder
° 3 tablespoons of pure cocoa
° 100ml of light pineapple syrup, I used canned pineapple syrup, you can take pear, peach and apricot syrup
° 100 grams of dark chocolate (one piece)
° 1 tsp 35% fresh cream

* Preparation :

Turn on the oven at 200 degrees
Put the eggs and sugar in the bowl of a stand mixer and beat until the mixture turns white.
Add oil and keep whisking
Then milk and yogurt, while continuing to whisk
Add the sifted cocoa, and continue mixing
Add the sifted flour with the vanilla and baking powder
Beat at high speed
We finish with the pineapple syrup and whisk for a minute
Pour into the greased or buttered mold
Bake at 200° for 5 minutes, then reduce to 170° for 40 to 50 minutes, for observation after 25 minutes of cooking.
It is impossible to determine an exact cooking time because oven models and their origin differ
Out of the oven, let the cake cool on the rack
Melt the chocolate in the microwave or in a water bath, cut into squares with cream
Mix well to soften
Pour and cover softness in a rustic way
Reward yourself.

Enjoy !