White Chocolate-Raspberry Cake

Directions

1. 1
   Preheat oven to 180 degrees Celsius.
2. 2
   Melt the butter in a saucepan.
3. 3
   Melt white chocolate in a double boiler.
4. 4
   Combine the melted chocolate, butter, sugar, then add the beaten eggs.
5. 5
   Add flour and yogurt.
6. 6
   Whisk gently.
7. 7
   Pour the mixture in a greased cake pan and arrange the raspberries on top.
8. 8
   Sprinkle with sliced almonds.
9. 9
   Bake for 15 minutes.
10. 10
    Let stand for 5 minutes with the oven turned off.
11. 11
    Let cool for about 1/2 hour, then refrigerate for at least 2 hours.
12. 12
    Remove from fridge 30 minutes before serving.