4 ounces bittersweet dark chocolate (I used 63% cacao from Guittard)
1 teaspoon madagascar bourbon vanilla extract
1/2 cup full fat plain Greek yogurt
1 tablespoon olive oil or melted coconut oil
a little oil to grease the baking pan
Place a wire rack in the center of the oven and preheat to 350F.
Whisk the eggs at medium-high speed for about 4-5 minutes in the bowl of a stand mixer until they double in volume.
While the eggs are whisking, melt the chocolate in a saucepan placed over a pan of barely simmering water. Stir the melted chocolate with a silicone spatula until smooth and silky, remove and keep warm until ready to use.
In a small bowl, dry whisk all the ingredients from the rice flour to the baking soda, sift and fold this mixture into the whisked eggs using a silicone spatula.
Pour the melted chocolate from the side of the bowl into the batter and and fold carefully with a circular motion. The batter will deflate a little. Fold in the vanilla, greek yogurt and oil, the batter will deflate a little more.
Grease a circular 6 inch cake pan with the extra oil and pour the batter into the pan. (You can use a springform pan too). Bake for about 20-25 minutes or until the center is firm to touch and a skewer comes out clean when inserted into the center of the cake. Remove and allow the cake to cool in the pan for about 5 minutes. Invert the cake pan onto a wire rack and allow to cool for about 10 minutes before serving. Serve warm and top with lightly sweetened greek yogurt and toasted chopped pistachios or any of your favorite nuts.