INGREDIENTS & PROCESS: 7 TBSP YOGURT 7 TBSP SUGAR 7 TBSP OIL MIX WELL 4 TBSP ALL PURPOSE FLOUR 3 TBSP COCOA POWDER 1 TSP BAKING POWDER SIEVE 7 TBSP MILK MIX WELL BRUSH OIL IN SQUARE GLASS MOULD POUR THE BATTER PLACE THE MOULD IN PRE-HEATED PAN CAKE IS READY, COOL COMPLETELY 2 TBSP SUGAR 1.5 TBSP CORN FLOUR 2 TBSP COCOA 1 CUP MILK COOK UNTIL THICK 1 TBSP BUTTER 1/4 CUP DARK CHOCOLATE MIX UNTIL CHOCOLATE MELT STRAIN THE MIXTURE 2 TSP SUGAR IN WATER 1 TSP INSTANT COFFEE PRICK THE CAKE WITH A TOOTHPICK POUR THE COFFEE MIXTURE POUR THE CHOCOLATE PUDDING KEEP IT IN FRIDGE FOR 15 MIN. DECORATION WITH WHIPPED CREAM CUT IN PIECES