Directions

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 160 °C for 30 min.
5. Chill well before serving, take the cake out of the tin and decorate. You can served it 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.