Preheat the oven to 180°C.
Beat together the eggs, sugar, vanilla, oil, yogurt, in the bowl of a stand mixer.
Add the already sifted dry ingredients, and mix on low until just combined, scraping down the sides when needed.
Spread the batter into the baking mold. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out dry. Cool for 15-20 minutes before cutting.
Mix ingredients until smooth.
Warm until pourable and allow to set before serving.
Sprinkle roasted pecans on top and enjoy with a warm cup of coffee.
I am so impressed with this recipe.