Fruity Chocolate
Fridge Cake
Serves 8
110g plain chocolate (at least 70% cocoa solids)
50 g polunsaturated margarine such as flora light
2 egg whites
125 g low fat digestive biscuits crushed roughly
75 g ready to eat dried apricots, chopped
Place the chocolate and margarine in a heatproof bowl. Bring a small pan of water to simmer, rest the bowl over the pan and stir to melt. Alternatively, melt the chocolate and margarine in a microwave. Set aside to cool slightly.
Whisk the egg whites until they form stiff peaks. Carefully
fold the whites into the chocolate mixture followed by the biscuits and
apricots, reserving a few of the chopped apricots to decorate the top.
Spread the mixture over the base of a loose bottomed 20 cm
(8") pie tin and decorate with the reserved apricots. Chill for at least 2
hours before cutting into wedges.
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