How to make
Extinguish the baking soda in the yoghurt. Beat the eggs with the sugar in a bowl to a creamy consistency. Pour the olive oil in a thin trickle, then the yoghurt, while constantly beating with a mixer.
Sift the flour with the baking powder and add it to the egg mixture, while alternating with the hot water, but this time be sure to stir with a wooden spatula until fully absorbed and homogeneous. Divide the mixture into 2 bowls. Add the sifted cocoa to one and stir until absorbed.
Smear a cake form with a little oil and sprinkle on some flour. First pour the white mixture into the form, then the cocoa one, without stirring. Crumble the chocolate coarsely and lay them on carefully over the cocoa mixture. Sprinkle with sliced almonds.
Don't touch the chocolate pieces at all, don't press them into the mixture because they'll sink in to the bottom. Heat the oven to 340°F (170 °C), put the cake inside and bake about 40 min. until your toothpick comes out dry. Cool the ready cake slightly, then take it out of the form. Sprinkle with powdered sugar if desired.
Note: I recommend using quality chocolate that's 70% cocoa for this recipe because the pieces melt slower and will remain whole.
