Chocolate Cake with Passion Fruit

Preheat the oven to 160 °C convection. Line a springform pan (Ø 20 cm) with baking paper. Melt chocolate and oil in a pot over low heat and stir until smooth. Let cool slightly.

Mix flour, ground almonds, cocoa, baking powder, baking soda, and salt in a bowl. Separate eggs. Beat egg yolks with half of the sugar until frothy. Beat egg whites with the remaining sugar until stiff peaks form.

Stir butter into the egg yolk mixture, then stir in the chocolate-oil mixture, the flour mixture, and the yogurt. Finally, carefully fold in the egg whites. Pour the batter into the pan and bake for approx. 45–50 minutes (do a skewer test). Let cool completely.