Preheat the oven to 160 ° O / bottom heat. Grease a silicone or other wreath shape with a diameter of 22 cm. Remove 1 tablespoon of the flour and mix with the chocolate chips. This way they will later be distributed evenly in the dough and will not sink to the bottom.
Beat the eggs, sugar, vanilla flavor and salt until whitish and frothy. First stir in the oil and then the yoghurt. Mix the flour with the baking powder and sift into the dough in several portions while stirring and fold in only with a rubber spatula. This makes it particularly juicy. Finally fold in the floured chocolate chips, fill the dough into the mold and slide them into the oven on the 2nd rail from the bottom. The baking time is 40 - 50 minutes. In the wooden stick test, no more dough should stick after piercing and pulling out. Otherwise, increase the baking time by the minute.
Let the cake cool well in the tin. Meanwhile, just let the two types of couverture melt over the not too hot water bath and stir with the coconut oil. This gives the casting a nice shine and is not too viscous. If coconut oil is not on hand, 1 'teaspoon oil or cocoa butter can also be used. Remove the cake from the mold and pour it over it completely. Immediately sprinkle a few chocolate sprinkles on the surface and let the gus set.
This cake has "addictive potential" .... ;-))