Chocolate cake with blueberry jam

Directions

1. Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine and dust with flour.
2. In an electric mixer, beat on medium speed the eggs, the sugar and the lemon zest until obtain a creamy and homogeneous mixture. Add the chocolate powder, yogurt, blueberry jam and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous mixture.
3. Pour the dough into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 50 minutes (the time depends on the oven).
4. When the cake is cooked, remove from the oven and unmold. Let cool completely and serve.