Thursday, October 16, 2008

Vegan Chocolate Tiffin/Fridge Cake.

250g of Digestive Biscuits or Plain Hobnobs
50g of Raisins

50g of Macadamia Nuts
400g of chopped up Dark Chocolate or Chocolate Chips
100g of Vegan Margarine
4 tablespoons of Golden Syrup or Agave Nectar

  1. Crumble the digestive biscuits or hobnobs into a bowl. You’re aiming for them to be in small pieces, not like the dust you’d want for a cheesecake base.
  2. Add the raisins and chopped nuts to the biscuits and mix well.
  3. Melt the butter in a large saucepan, and then add the syrup/nectar, heat for a couple of minutes - gently - stirring frequently. 
  4. Add the broken chocolate to the mix and mix till it has melted, don't over heat.
  5. Tip the chocolate mix over the crushed biscuit mix and stir until the dry ingredients are all thoroughly coated.
  6. Press the mixture into an 8-inch tin, and smooth with the back of a spoon. It’s best to line the tin with some clingfilm to make it easy to remove the cake later.
  7. Cover the top with more clingfilm, and when cooled place the cake into the fridge for at least a couple of hours to become firm.
  8. Take out of the fridge; turn out onto a plate, cut into 12 pieces.
I hope you enjoy this quick and easy cake. It's a great store cupboard cake that you can put together if you have friends or family coming over for Thanks Giving...

Bear. X

1 comment:

Zach said...