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


  1. Preheat the oven to 180°C
  2. Butter a 24cm springform cake tin, even if it is non-stick
  3. Lightly whip the cream
  4. Melt the chocolate over a bain marie, and stir in the Nutella
  5. 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
  6. Fold the chocolate mixture in
  7. Sieve in the flour, mix in well, don’t let it form lumps
  8. Stir in the yoghurt
  9. Fold in the cream lightly
  10. Pour into the cake tin and bake for about 50 minutes
  11. Take it out and leave it to cool as long as you can before taking off the springform
  12. Serve with the fruit sauce and some crème fraîche