Ingredients
Method
Preparation
- Preheat your oven to 180°C (350°F).
- Separate the yolks from the whites of the eggs and place them in separate mixing bowls.
- With an electric mixer or whisk, beat the egg whites until they form stiff peaks.
- Chop the dark chocolate into small pieces and melt it gently in a saucepan with a splash of hot water, stirring frequently until smooth.
- Once melted, remove from heat and stir in the egg yolks with a spatula until well combined.
- Gently fold in half of the beaten egg whites into the chocolate mixture until just combined.
- Add the remaining egg whites and fold gently until no streaks remain.
- Pour the mixture into the prepared baking pan and smooth out the top with the spatula.
Baking
- Bake for 20-25 minutes, or until the mixture is set (a toothpick should come out clean).
- Allow the baked mixture to cool in the pan for about 10-15 minutes.
- While it cools, re-melt any remaining dark chocolate.
- Cut the cooled mixture into smaller bars while still in the pan, then transfer these squares to a smaller baking pan.
Finishing Touch
- Combine the melted chocolate with the yogurt in a bowl, mixing until smooth.
- Pour the chocolate-yogurt mixture over the bars, smoothing it out evenly.
- Refrigerate for 2-3 hours until set.
- Run a knife around the edges and cut them into pieces of your desired size.
Notes
Store the chocolate bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; just wrap them individually in plastic wrap.