This luscious dessert makes the perfect end to a romantic meal. Providing a slice of chocolate heaven, it tastes divine and is incredibly easy to make. Best of all, it contains no animal ingredients so is suitable for veggies and vegans.

Ingredients:
Coconut or vegetable oil to grease the tin;
5tbs liquid glucose (available from chemists);
5tbs brandy (optional);
450g/1lb plain chocolate;
250ml/½ pint soya cream:
75g/3oz plain biscuits, crushed;
Cocoa powder to decorate

Method:
Base line a 23cm/9in cake tin with greaseproof paper and brush sides with oil. Sprinkle the crushed biscuits over. Melt chocolate, brandy (if using) and glucose in a bowl over a pan of barely simmering water. Remove from heat and gently stir in cream. Pour into tin and chill overnight. Turn out onto a large plate and dust with cocoa powder. Yum!

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Melissa Corkhill is the editor of The Green Parent magazine, mother of two and author of the book Green Parenting

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The Green Parent is the UK's leading green lifestyle and natural parenting magazine. A truly inspiring read, TGP is like nothing else on the newsstand, with insightful intelligent journalism covering topics from babywearing and attachment parenting to home-education and alternative medicine. Each issue features regular columns on Organic Gardening, Seasonal Food and Drink, Green Travel, Ethical Fashion and lots more. Read more about Green Parent »

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