For the yogurt cake, beat yogurt, eggs and sugar with a hand mixer until well fluffy. Stir in the oil. Mix flour with baking powder and nuts and stir into the mixture.
Stir in rum and chocolate chips briefly. Pour into a greased (loaf) pan sprinkled with breadcrumbs or nuts and bake at about 180-200 ºC (each oven bakes a little differently) for about 1 hour.
Stick test would be good. After cooling, cover with chocolate icing.