This dark chocolate refrigerator cake is packed with crisp biscuit pieces of chunks of white dairy-free for colour and flavour contrast. The slice is perfect served with strong coffee, either as a teatime treat or in place of desert. Once set, cut the cake into slices and store the slices in an airtight container in the refrigerator until ready to serve.
275g/10oz fruit and nut plain (semisweet) vegan chocolate (nuts) optional
130g/4 ½ oz/9 tbsp unsalted (Sweet) vegan butter
90g/3 ½ oz gluten free digestive biscuits (graham crackers)
90g/3 ½ oz white vegan chocolate
1.Grease and line the base and sides of a 450g/1lb loaf tin (pan) with baking parchment. Break the fruit and nut chocolate into pieces and place in a heatproof bowl with the butter. Place the bowl over a pan of barley simmering water and stir the chocolate gently until it is melted and smooth. Remove the bowl from the pan and leave to cool for 20 minutes.
2.Break the biscuits into small pieces. Finely chopped the white chocolate. Stir in the biscuits and white chocolate into the melted mixture until evenly combined. Turn the mixture into the prepared tin and pack down gently. Chill for about 2 hours. Or until set. Cut the mixture
I replace nuts with raisins.