Put the raisins in warm water to soak. Beat the eggs in a bowl with an electric whisk. Slowly pour in the yoghurt and milk and, stirring all the time, gradually add the flour sifted with the baking powder, and the well-drained sultanas. Continue stirring from bottom to top with a wooden spoon or a spatula. When the mixture becomes smooth, pour it into the greased and floured cake tin and level the surface. Chop the plain chocolate and sprinkle it on top. Bake in a preheated oven, at 180 °C, for roughly 40 minutes. Let the cake cool down completely before removing it from the tin.

This cake is rustic – without sugar or butter – but delicious. It’s very soft, perfect with milk, coffee, cappuccino or tea at breakfast, but also as a teatime snack or even after dinner, maybe with some Vin Santo.