(click on the text to highlight each stage):

1. Grease & base-line a 20.5cm (8in) spring-release cake tin. Preheat the oven to 190°C, 375°F, gas mark 5.
2. Using an electric whisk beat together the yogurt, oil, syrup, caster sugar, and eggs until thoroughly combined.
3. Sieve the remaining dry ingredients into the mixture, folding in with the white chocolate using a large metal spoon.
4. Pour into the prepared tin. Bake for about 50 minutes -1 hour or until firm but springy to the touch, covering with greaseproof paper if necessary.
5. Leave in the tin to cool for about 10 minutes. Transfer to a serving plate.
6. Meanwhile, heat the butter, dark brown soft sugar and syrup together in a small saucepan until melted. Add the cream, increase the heat and bubble for about 5-10 minutes or until quite thick and golden in colour. Leave to cool slightly. Cut the cake into wedges and serve warm with the fudge sauce.
7. Note: Any left-over cake and sauce can be frozen separately and reheated, either in a moderate oven or microwave.
8. Cooking Tip Mocha Cream Crunch is an almost instant dessert - roughly crush 4 chocolate digestive biscuits. In a bowl beat together 500g Greek style yogurt with 15ml (1tbsp) coffee essence and 60ml (4tbsp) Dark Chocolate Treat, then stir in the biscuits. Spoon into a glasses or bowls and serve immediately, or chill for 2 hours. Dust with Icing Sugar and/or cocoa powder before serving.