How it's made!

• Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan with butter or coconut oil. 
  
• In a mixing bowl, combine the almond flour, cocoa powder, and sea salt.
  
• In a small saucepan, melt the chopped bittersweet chocolate and butter or coconut oil over low heat. Stir well to combine.
  
• Pour the melted chocolate mixture into the mixing bowl with the dry ingredients. Stir well to combine.
  
• Add the granulated sugar, Greek yogurt, eggs, and vanilla extract to the mixing bowl. Mix well until the batter is smooth and fully combined.
  
• Fold in the chocolate chips to the batter.
  
• Pour the cake batter into the greased cake pan and bake for 20-25 minutes, or until the cake is fully cooked and a toothpick inserted in the center comes out clean.
  
• Once done, remove the cake from the oven and let it cool on a wire rack.
  
• To make the chocolate ganache, place the chopped bittersweet chocolate in a mixing bowl.
  
• In a small saucepan, heat the Baladna Whipping cream over low heat until it starts to steam. Remove from heat and add the vanilla extract.
  
• Pour the hot cream over the chopped chocolate and stir well until the chocolate is fully melted and the ganache is smooth.
  
• Once the cake is fully cooled, spread the chocolate ganache over the top of the cake.
  
• Serve the chocolate yogurt cake with ganache and enjoy your delicious and healthy dessert!