For the doughnuts

1. Preheat the oven to 180°C. Grease the doughnut baking mould with margarine or cooking spray.
2. Place the flour, baking powder, sodium bicarbonate and salt together in a mixing bowl and stir. Add the Zùsto and mix again with a spoon.
3. In another mixing bowl, place the almond milk, Greek yogurt, sunflower oil, egg and vanilla extract. Mix until smooth.  
4. Mix the wet ingredients in with the dry ingredients and keep mixing until you get a smooth batter.
5. Put the batter in a piping bag (so you can fill the doughnut moulds more easily). Fill the moulds until they are about 2/3 full (or 60g batter).
6. Bake for 10 mins in the preheated oven or until the top starts to turn golden brown.
7. Firstly, let them cool in the doughnut mould for 5 mins, then carefully remove the doughnuts from the mould (although I did this a little less carefully and just inverted the doughnut mould over my cooling rack). Allow to cool completely.

For the ganache

1. When the doughnuts are completely cooled, make the ganache.
2. Chop the chocolate into equal, small pieces and put them in a heatproof bowl. Bear in mind that you will also need to dip the doughnuts in the bowl, so make sure the bowl is large enough.
3. Put the cream in a saucepan and bring to the boil. Then pour the hot cream over the chocolate pieces and leave to rest for 1 minute.
4. Gently stir the chocolate cream mixture. Keep stirring until the chocolate has completely melted and you get a nice smooth ganache.
5. Dip a half of each doughnut into the mixture and place on a plate. If necessary, put them in the refrigerator to speed up the cooling process.

Enjoy!