How to make
Beat the eggs with the sugar. Add the yogurt with the soda.
Next up is the oil. Beat with a wire whisk. Add cocoa and chocolate, broken into small pieces. Add the flour.
Also add the gooseberry, having previously rolled them in a little flour, so that they do not sink, but remain in the middle.
Pour the mixture into a mold greased with oil and sprinkled with cocoa, so that no white remains on the baked sponge cake.
Bake at 340°F (170°C), until it's fully baked!
The Chocolate Sponge Cake with Gooseberry is ready.
