Candice Cake

This cake comes in many names, No-Bake Cake, Refridgerator Cake, even Tiffin, but because my very dear friend once made one for my birthday we always call it Candice Cake in this house. It would have been Candice's birthday last Friday and we made this cake in her honour.



I think Candice based her cake on the version found at Vegan Family but this is how we make it now.

200g rich tea biscuits (Co-op are suitable for vegans)
75g mixed nuts, roughly crushed
150g brandy soaked raisins (or plump your raisins in some hot water, dry well and add a tsp. of almond or vanilla flavouring for a non-alcohol version)

75g marg. (I used Pure)
50g golden syrup (a couple of dessertspoons full)
100g plain 70% chocolate

100ml soya cream
100g plain 70% chocolate
Cherries to decorate

Grease a 20cm (or so) loose bottomed tin.

Crush the biscuits in a deep bowl with the end of a rolling pin or what have you. Mix in the nuts and raisins.

Put marg., syrup and broken up chocolate into a glass bowl and microwave on high for about 1.5 minutes checking every 30 seconds. The chocolate won't be completely melted but if you stir it, it should dissolve down nicely into the hot syrup and fat to make a lovely smooth gloop.

Tip the gloop into the biscuit mixture, mix well and press down into the bottom of the tin. Pack it down hard.

Put the second 100g of chocolate into the glass bowl and pop it back into the microwave for about a minute, checking regularly, until it melts. Mix the soy cream into the melted chocolate to make a fudgy topping and use it to cover the base already in the tin. Decorate at will.

Chill for a couple of hours (up to a couple of days, wrapped) before eating.

If you're not happy with microwaving chocolate then use a bowl over hot water for the melting exercises.