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Separate the yolks from the whites.
Beat the egg whites until a thick foam should form.
Chop the dark chocolate.
Melt the dark chocolate with hot water.
Add egg yolks to the melted chocolate.
Stir with a spatula.
Add half of the beaten egg whites and stir gently.
Add the remaining whites and mix.
Smooth the mixture out with a spatula in a 20*20 cm baking pan.
Bake at 180°C (350°F) for 20-25 minutes.
Let cool for 10-15 minutes.
Melt the dark chocolate.
Remove the cooled dough from the pan.
Take a smaller baking pan and cut off the excess.
The dough fits tightly into the new mold.
Add melted chocolate to yogurt.
Mix until smooth.
Place the chocolate yogurt in a mold.
Smooth it out well with a spatula.
Place in the refrigerator for 2-3 hours.
Run a knife around the edges.
Cut into pieces you like.