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Preheat the oven to 350°F (177°C). Grease the interior of a 6-inch round cake pan.
Add yogurt and eggs to a blender and blend until smooth and there are no egg streaks.
Add in lemon zest and blend again for a few seconds.
Add chocolate chips to a microwave-safe bowl and heat in 20 second intervals, stirring in between until the chocolate is smooth.
Let the chocolate cool slightly, about 3 minutes.
Add melted chocolate to the blender and blend until you have a smooth batter.
Transfer the batter to your prepared cake pan.
Bake the cake for about 55-65 minutes or until cake is no longer wobbly or jiggly in the center.
Remove the cake from the oven and allow it to cool completely.
Place the cake in the fridge for several hours to set.
To remove cake from the pan, gently loosen the sides with a thin spatula.
If desired, frost and decorate the cake before serving.