A lighter version for those of you counting calories
2-1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 tsp vanilla extract
1 large egg
8 oz. whole milk vanilla yogurt
4 large egg whites
3 oz. bittersweet chocolate
1/2 tsp. almond extract
Preheat oven to 350F Coat a bundt pan with cooking spray.
Sift together, flour, baking powder, and baking soda; set aside.
In another bowl, cream butter and sugar until fluffy. Add vanilla and egg, beat well.
Add about 1/3 of flour and 1/3 yogurt , fold in until just blended, repeat until all flour and yogurt is incorporated. Whip egg whites until stiff, (I like to whip the egg whites first, so they will be ready to use) fold into batter until blended. Divide mixture into 2 bowls.
Melt chocolate over double boiler over extremely low heat. (the chocolate can be melting as you are making the batter) pour into one of the bowls of batter, blend well. Add almond extract to the other bowl and blend.
Pour half of the chocolate batter, then half of the almond batter into the prepared pan. Repeat with remaining batter. Run a knife through the batter creating more swirls.
Bake until toothpick inserted in cake comes out clean. About 45 minutes. (I found it cooked in about 40 minutes, so it depends on your oven)
Remove cake from oven and leave to cool in pan before carefully flipping onto a wire rack.
Drizzle a frosting over top.