Materials:
3 eggs
1 glass of granulated sugar
1 teacup of oil
1 tea glass of yogurt
2 teaspoons of baking powder
1 pack of vanillin
2 cups flour
3 tablespoons of nut butter
2 tablespoons cocoa + 4 tablespoons milk for cocoa paste
Directions:
Beat the egg and powdered sugar until it becomes frothy.
Add the yogurt, oil and nut butter to the rising eggs and continue to mix.
Add the flour, baking powder and vanillin and whisk until completely mixed.
Oil the cake tin, flour and shake off the excess flour.
Pour two-thirds of the cake mixture into the mold, add cocoa and milk to the third dough set aside and whisk.
Pour the cocoa paste onto the plain dough.
Mix from bottom to top with the help of a toothpick or teaspoon.
Sprinkle nuts on top of the cake.
Bake for 30 minutes in the 180 degree preheated oven.
Check inside with a toothpick, if the toothpick comes out dry, take it out of the oven.
Let it rest in its mold for half an hour. Take the cake at room temperature out of the mold and serve by slicing.