WHAT YOU NEED

400 gr. Digestive biscuits (HobNobs work well too)

200 gr. Vegan margarine melted

1 tub Bute Island Foods Original Creamy Sheese

300 ml vegan cream whipped

100 gr. Caster sugar

Grated rind of 1 lemon

2 tbls agar agar flakes

150 gr. Vegan dark chocolate

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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