Break up the chocolate bars into small pieces with your hands and put in a heat resistant bowl. Microwave for 3-4 minutes to melt. Add the vegetable oil.
Put the eggs and sugar in a food processor, then process for 2 to 3 minutes on full strength.
Add the yogurt to Step 2 and blend for 2 minutes.
Pour the mixture from Step 3 into a rice cooker bowl, sift in the combined ● ingredients. Fold in with a rubber spatula, while turning the bowl.
When the batter is no more floury, place in the rice cooker and turn the switch! Press "Cook" 2-3 times and let the batter bake through a couple cycles until a bamboo skewer inserted into the middle comes out clean.
When it's done, remove the cake from the rice cooker bowl and cool on a cooling rack. The cake comes right out of the bowl if you run a rubber spatula between the cake and bowl to loosen it.
You can eat it straight a way, but it tastes even better the next day. It's also delicious decorated!
Story Behind this Recipe
Because this "Butter-Free Sweet Potato Rice Cooker Cake (Recipe ID: 2011459" was so easy but delicious, I tried it with a chocolate flavor! I added a little yogurt to make it less dry. The cake turned out to be moist and I am very proud of this recipe.
The number of times you press "Cook" until the cake is done may vary depending on your rice cooker. Please adjust it accordingly.
This cake is very moist, so when you check with a bamboo skewer, it may come out with some crumby dough, but if it's not too moist and sticky, it's ok.