Fruity Chocolate Fridge Cake

Fruity Chocolate Fridge Cake

Serves 8

Points per serving: 4 (original points)

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.