Allergy free chocolate biscuit cake recipe

Ingredients

• 125g Lindt 70% chocolate
• 1 tbsp golden syrup
• 115g Nuttlex
• 30ml plain goat’s cheese, beaten with a tbsp of goat’s milk until smooth
• 2 cups Orgran all purpose flour
• 25g raisins
• 25g glace cherries, halved
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp bicarb soda
• 50g roasted macadamia and/or hazel nuts, sliced small if needed

Method

• Grease a loose-bottomed 15 - 18cm tin or ring.
• Break the chocolate into pieces and place in a bowl over a pan of hot (not boiling) water.
• Add the syrup, Nuttlex and cheese.
• When the chocolate and Nuttlex have melted, remove the pan from the heat and cool for five minutes.
• Slowly add and whisk through the flour.
• Mix the fruit, nuts, vanilla essence, cinnamon and nutmeg into the chocolate mixture.
• Turn the mixture into the prepared tin and lightly level the top .
• Cook for 15 minutes at 180°C.

Note

• Should be hard and mostly dry.
• Chill for at least 1 hour before serving.
• If you are allergic to the nuts then just add the fruit. It won’t destroy the recipe.