In a small bowl whisk together cocoa powder, baking powder, flour & salt; set aside.

Put butter & Lindt dark chocolate in a small pot. Heat over medium low heat, stirring until smooth.

Transfer the melted chocolate mixture into a large mixing bowl; let cool for 5 minutes. Whisk in oil, sugar, vanilla extract & greek yogurt until combined.

Add eggs & mix well.

Add dry ingredients into the bowl & whisk until smooth.

Remove from the oven and let cool for 15 minutes at room temperature. Then, place the pan on a wire rack in the refrigerator to cool completely, about 30-60 minutes.

Once the cake is fully cooled, make the chocolate whipped cream.

Melt the chocolate using the microwave or in a pot over low heat, stirring regularly until melted. Transfer the melted chocolate to a bowl and let cool to almost room temperature. It should still be liquid but not set.

While the chocolate cools, use a hand mixer with a large bowl, whip the whipping cream until soft peaks form. Set aside.

In a medium bowl, whip the mascarpone, sugar, and vanilla extract on medium speed until fully combined – this could take 2-3 minutes. Set aside.

Whisk 1 cup of the whipped cream into the room temperature chocolate until completely combined. Then, with the hand mixer on low, add that chocolate cream back to the whipped cream bowl, increasing the speed after about 1 minute to high and whip unti you get stiff peaks.

Then, use a spatula to gently fold the chocolate whipped cream into the mascarpone cream mixture – add the whipped cream in two additions, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside.

Add cooled brewed espresso to a low bowl and stir in the almond extract.

Brush the espresso over the cooled chocolate cake layer generously. Let’s measure how much espresso we have so we can give an approximation for how much to brush over the cake layer.

Spread half of the mascarpone mixture over the chocolate cake layer.

Then, dip the lady fingers into the cold espresso (a quick dip to get both sides – no more than 1 second per side). Lay the soaked lady fingers on the mascarpone in a single layer. Spread the rest of the mascarpone mixture over the top.

Cover with plastic wrap and refrigerate at least 6 hours or overnight.

When ready to serve, shave Lindt EXCELLENCE 70% chocolate finely over top of the tiramisu. Cut 12 pieces for serving.