A delicious vegan alternative to the traditional recipe.
Serves 8 people
Method
- Grease a 20cm spring form cake tin and set aside.
- Crunch the biscuits into a crumb by putting them in a bag and hitting them with a rolling pin.
- Mix together with the almonds and the melted margarine then press into the base of the cake tin and refrigerate for 20 minutes.
- Bring a pan of water to the boil then reduce the heat to very low.
- Place a bowl over the water (but not touching) and place the chocolate in and stir it gently until it melts.
- Meanwhile blend the tofu very well in a food processor or using a hand blender until it is smooth and creamy.
- Mix the cocoa, sugar and coffee into the blended tofu.
- Gently stir in the melted chocolate and pour the mixture into the cake tin over the biscuit base.
- Refrigerate for as long as you can, overnight if possible.
- Run a knife around the edge of the cake and push the base up gently from underneath.
- Gently and carefully use a pallet knife or spatula to gently slide the cake onto a plate before serving.Try garnishing with chocolate flakes or some more melted chocolate drizzled over the top.
Ingredients
- 250 grams hobnobs
- 3 tablespoon(s) ground almonds
- 3 tablespoon(s) vegan margerine
- 150 grams dark chocolate
- 350 grams morinu tofu
- 1 tablespoon(s) cocoa
- 1 tablespoon(s) soft brown sugar
- 0.5 tablespoon(s) espresso coffee
