Chocolate mallowcake

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Ingredients

• 200g digestive biscuits (read ingredients)
• 80g dairy free butter (melted)
• 3 tbsp warm water
• 130g plain chocolate
• 20 Marshmallows
• 4 tbsp chickpea aquafad
• 240ml (1 cup) double dairy free cream

Method

• Crush biscuits. Add melted butter and mix well.
• Put into a lined cake tin and press down. Put aside to set.
• Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
• Add the warm water to chocolate mixture and mix well.
• Place in fridge to cool.
• Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
• Whip cream and add to chocolate mixture.
• Spoon over biscuit mixture and place in fridge to set for at least 2 hours.

Alternative

• Any biscuits can used including gluten free biscuits.
• Add chocolate chips after whip cream.
• Add chopped nuts to chocolate mixture.
• Decorate with strawberries.