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Preparation Method

STEP 1 For the topping, tip the yogurt onto a piece of cheesecloth or muslin, put in a sieve set over a bowl and chill for at least 2 hrs, or overnight. Whisk the strained yogurt with the cacao 4g and xylitol 4g, and put it back in the fridge. STEP 2 Heat the oven to 180C/160C fan/gas 4. Soak a sheet of baking parchment in water, then crumple, wring it out and use it to line a 22cm springform cake tin. Whisk the egg whites to stiff peaks. STEP 3 Combine the egg yolks, coconut oil and vanilla in a bowl. Add the almond flour, xylitol 100g, cacao 30g, bicarb, milk and vinegar. Fold the egg whites and baking powder into the mixture, and pour into the tin. STEP 4 Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for a further 15 mins. Remove from the oven and leave to cool before releasing from the tin. Put on a platter and spread the topping over using a palette knife. Dust with more cacao to serve. source: bbcgoodfood.com