Ingredients:
Natural yogurt (340 g)
2 cups wheat flour (I used TOTA cake flour)
2 tablespoons of baking soda
2,000,000 eggs
3/4 cup cane sugar (ordinary cane sugar can be used)
2 tbsp. unsweetened cocoa
0.5% canola oil

Attention! Preparation! Both the eggs and the yogurt should be room temperature.

Combine all of the ingredients in a mixing bowl. Mix everything together with a spoon until well blended.

Keksówka (31x11x7 cm; the cake can alternatively be prepared in a 24 cm springform pan) coated with fat and dusted with flour or semolina.

Fill the prepared mold with the dough.

Bake the cake for 45 minutes on the center rack of an oven warmed to 180 degrees (heating from top to bottom, without convection). Because cooking time varies based on the oven, we always employ the dry stick principle.

Unmold the cake and decorate it once it has cooled. I have a milk chocolate coating and chocolate specks on my cookies.

Take pleasure in your meal.