• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

CHOCOLATE YOGURT CAKE PREPARATION

• Place butter in a small sauce pan and heat on medium until melted. Set aside.
• In a mixing bowl, whisk the eggs together with the sugar. Add the Skyr yogurt, milk, lime zest, lime juice and vanilla extract. Combine the all-purpose flour, baking powder, the unsweetened cocoa powder and sea salt with the cooled melted butter. Mix until smooth. Fold the chocolate chips.
  
• Pour your batter into your Medium Round Flexipan® Mold and flatten the top with your spatula.
  

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min). It is ready when the toothpick inserted comes out clean.
  
• Once your Easter Chocolate Lime Yogurt Cake is out of the oven, let it cool down completely in the mold. Then, Unmold onto your cooling rack and prepare the chocolate glaze.

CHOCOLATE GLAZE PREPARATION

• Pour the Heavy Whipping Cream together with the glucose syrup into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir in the vanilla extract. Let it thicken for 10 minutes before pouring over the cake.
  
• Decorate to your liking: I used Peeps Bunnies, Chocolate eggs and edible grass. Enjoy & Bon Appétit!
  
• NOTE: I Love PEEPs to decorate, I never eat them. My favorite Marshmallows are the GF ones from Trader Joe's.