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Melissa Corkhill

By Melissa Corkhill

05th February 2012

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.

Melissa Corkhill

By Melissa Corkhill

05th February 2012

Melissa Corkhill

By Melissa Corkhill

05th February 2012

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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