Pre heat the oven to 180oC Grease, and line a 23cm round cake tin with baking paper (or use the same size silicon cake pan) Melt the chocolate and water over a double boiler until melted. Set aside to cool. Meanwhile, beat the butter and sugar until creamy. Add the eggs one at a time, beating until just mixed after each one. Gradually mix in the dry ingredients alternatively with the yoghurt and the chocolate mixture. Pour the mixture into the cake tin. Bake 45-50 mins or until just firm and skewer comes out clean. Do not over cook. Leave to cool in the cake pan –sit it on a cake rack to cool the base more quickly.

Ganache

1. Put the 53% Chocolate into a medium sized bowl. 2. Bring the cream to the boil in a small pot, and then pour over the chocolate. Leave it to sit for 5 mins, then stir until the chocolate is smooth. 3. Take 1/3 of this mix and put it into another small bowl, and then leave the remaining 2/3 to cool until thick enough to spread (in the summer you may need to pop it into the fridge for 10-15 mins). 4. To the other 1/3, add the 30g of the Chocolate/mint/nougat paste, and stir until well combined with the melted chocolate & cream. 5. Set this aside to cool enough to spread.