• Preheat the oven to 375 degrees.
• Grease a springform cake pan and dust with unsweetened cocoa powder. Set aside.
• Separate yolks and whites into 2 mixing bowls.
• Melt the butter or coconut oil in a medium saucepan over low heat. Add chocolate and whisk until it’s fully melted and the mixture is smooth and creamy. Let cool for a few minutes.
• Whisk egg yolks, vanilla, and chocolate until fully combined.
• Using an electric mixer, beat egg whites, and slowly add the sugar until stiff peaks form.
• Fold half of the egg whites into the chocolate mixture, add the remainder, and gently fold in.
• Pour batter into cake pan and bake for 25 minutes.
• Let cool for 5 to 10 minutes.

To make whipped Greek yogurt

• Combine 3/4 cup whole Greek yogurt with 1 tbsp honey and the vanilla seeds from half of a vanilla bean pod (or use 1/2 tsp. fair-trade vanilla extract)
• Using an electric mixer, whip for 30 seconds.