Passion fruit and yoghurt Mississippi mud pie

Preheat the oven to 180°C

Place the yoghurt in a muslin cloth–lined sieve, and leave to hang over a bowl overnight to thicken

Place the biscuits and butter into a food processor and blitz to a sandy rubble. Press the mixture into the base and sides of an 18cm springform tin and place in the fridge to chill

For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Meanwhile, use an electric whisk to whisk the eggs and sugar together until thick and creamy – about 5 minutes

Fold in the cream into the melted chocolate mixture, then pour into the chilled springform tin and bake in the oven for 40–50 minutes, or until just set – a knife should come out clean when inserted into the centre. Leave to cool completely (it will likely sink a little in the centre)

To make the chocolate ganache, combine all of the ingredients in a saucepan over a medium heat and mix, stirring regularly, until smooth and glossy. Set aside to cool, but don't refrigerate

Whip the cream, strained yoghurt and vanilla extract together and mix through one third of the passionfruit

Once everything has cooled, carefully remove the cake from the tin and spread the chocolate ganache over, followed by the whipped yoghurt. Finish by drizzling the remaining passion fruit seeds over the top