Chocolate Marbled Cake

1. 1

   In a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 500ml.

2. 2

   Discard liquid.

3. 3

   Sprinkle biscuit crumbs evenly in lightly greased 20 cm round loose-bottomed cake tin.

4. 4

   In a bowl, beat together drained yoghurt, cream cheese and vanilla.

5. 5

   Combine sugar and corn flour; beat into yoghurt mixture.

6. 6

   Beat in eggs and egg whites one at a time, beating well after each addition.

7. 7

   Remove 600 ml separate bowl; blend in cocoa.

8. 8

   Spoon half of the white mixture into prepared tin.

9. 9

   Spoon in chocolate mixture, then remaining white mixture.

10. 10

    Without going completely through the bottom of the tin, draw knife through mixture to make marbled effect.

11. 11

    Bake at 160C for 55 minutes or until edge is set.

12. 12

    Remove from oven; immediately run knife around edge of cake to loosen from tin.

13. 13

    Let cool completely; remove side of tin.

14. 14

    Cover and refrigerate for 4 hours before serving.

15. 15

    (Cheesecake can be refrigerated for up to two days.

16. 16

    ).

* Per serving · 4 servings · Values may vary.