Ros' Choc Brandy Truffle Torte

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Ingredients

• Vegetable oil
• 2 tbsp glucose powder
• 5 tbsp brandy
• 450g vegan chocolate
• 250ml soy cream
• 75g vegan digestive biscuits crushed
• Cocoa powder
• 9 in/ 22 cm cake tin
• Grease proof paper

Method

• Line tin with paper and brush with oil
• Put crushed biscuits in bottom of tin
• Melt chocolate in bowl over pan of hot water
• Mix glucose powder with 5 tbsp water
• Add glucose and brandy to chocolate
• Take off heat
• Add cream
• Pour over biscuits
• Chill overnight
• Keep away from small children as tends to make them hyperactive

About

• Difficulty: Beginners
• Preparation: Chill
• Provides: 4 servings
• Vegginess:: Vegan

Type

• Cake/Muffin

Allergy details

• Dairy free
• Egg free
• Yeast free

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