METHOD

1. Preheat oven to 160°C Fan.
2. Grease a 22cm round baking pan and line the bottom with parchment paper - set aside
3. In a food processor, process walnuts until finely ground. Add Natvia, cocoa powder, espresso powder, baking powder and salt and pulse to combine
4. Over a double boiler* melt together chocolate and butter. Remove from heat and allow to cool slightly. Add in eggs, vanilla extract and milk until smooth. Add to walnut mixture and mix to combine - it will be a bit lumpy but persevere!
5. Pour batter into prepared baking pan and bake for about 30 minutes until the edges are set but the centre still looks wet but when a toothpick is inserted it comes out clean. Allow to cool in the pan for 15 minutes then flip carefully onto a wire rack
6. Chop up chocolate and place on double boiler*
7. Once the chocolate has melted, add the greek yoghurt and stir until combined and allow to cool
8. Chop up the walnuts. Once the frosting is cooled slightly, spread on cooled cake, sprinkle walnuts and grate chocolate - ready to serve!
9. A double boiler, also known as a bain marie, is a saucepan with a small amount of water on a stovetop. Place a microwave safe bowl on top of the saucepan and make sure the water isn't touching. The steam from the water will heat the bowl and melt your chocolate