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For the topping, tip the yogurt onto a piece of cheesecloth or muslin, put in a sieve set over a bowl and chill for at least 2 hrs, or overnight. Whisk the strained yogurt with the cacao and xylitol, and put it back in the fridge.
Heat the oven to 180C/160C fan/gas 4. Soak a sheet of baking parchment in water, then crumple, wring it out and use it to line a 22cm springform cake tin. Whisk the egg whites to stiff peaks.
Combine the egg yolks, coconut oil and vanilla in a bowl. Add the almond flour, xylitol, cacao, bicarb, milk and vinegar. Fold the egg whites and baking powder into the mixture, and pour into the tin.
Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for a further 15 mins. Remove from the oven and leave to cool before releasing from the tin. Put on a platter and spread the topping over using a palette knife. Dust with more cacao to serve.