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HOW YOU DO
IT
1
Crush digestive biscuits with a blender and mix with the melted
margarine. Put into a round flan tin with removable bottom
25cm/10”. Pat the mixture down firmly to make a base. Put in
the fridge whilst making the filling.
2
Beat the Sheese in a non stick saucepan until creamy, sprinkle
the agar flakes over the Sheese and stir. Bring to a simmer
stirring occasionally until the flakes dissolve.
3
Meanwhile melt the chocolate. Whip the cream, sugar and lemon
rind until it is thick. Add the melted chocolate and Sheese
mixture and whip together.
4
Fill the flan with the mixture and place in a preheated oven
160c for 30 min.
5
Chill well before serving, take the cake out of the tin and
decorate. This is wonderful, very rich and delicious. Served
sliced, sprinkled with a little sieved icing sugar, with a few
slices of kiwi fruit.
Alternatively if you want a really deep Torte, try using a
smaller flan tin and cook for an extra 10/15 min until the top
is firm.
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