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You will need:
Chocolate biscuit base:
200g unsalted butter
50g caster sugar180g plain oat biscuit (digestive)
30g plain cashew nuts
20g coco powder
1 tsp cinnamonEbony Chocolate sauce:
200g Dark chocolate
50g Double cream
100g unsalted butter
Ivory cream:
250g Mascarpone cheese
150g Whipping cream
50g icing sugar
1 vanilla pod
Decoration:
80g flaked almonds12 natural colour glacier cherries
2 x 16cm metal rings / cake tins
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Place the sugar, oat biscuits, cashew nuts, coco
powder, and cinnamon into a food processor and
blend to a fine powder.
Melt 200g of the butter gently on a medium heat.
Once melted add the butter and honey to the
fine powder then blend till the mix comes together.
Take two 16cm metal rings and place on baking paper
or line two 16cm cake tins and line with baking paper.
Place the biscuit mixture on the bottom of the rings/tins
and push down.
Bake in an oven for 10 minutes at 200c / 400f /
gas marks 6.
Once baked allow to cool completely.
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Sweet potato and carrot soupAssemble a double boiler / bain marie. Place the dark chocolate, 50g double cream and 100g
butter in the bowl and gently melt while stirring occasionally.
Once they have all melted together to produce a smooth chocolate sauce allow to cool slightly,
then spread over one side of each biscuit base.
Place in fridge to chill.
3. Roast the almonds
Place the almonds on a tray and roast till golden brown at 180c for around 5mins.
Allow to cool completely.
4. Ivory cream
Whip the cream till almost fully whipped (soft peaks)
De-seed the vanilla pod and add the seeds to the cream alone with the icing sugar and
mascarpone cheese. Fold them all together
5. Assemble
Take the bases out the fridges. Scoop half the Ivory cream on each base, smooth out
evenly then place one of the bases on top of the other.
Place the glacier cherries around the edges then sprinkle over the roasted almonds.
Store in the fridge till serving.
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All images, Vegetarian recipes & Vegan recipes copyrighted to James Lock