Green's Chocolate Chill Cake

To Start

1. PLACE biscuit crumbs and 3 tablespoons (60g) melted polyunsaturated margarine or butter into a medium mixing bowl. Using a wooden spoon, mix ingredients until combined. Scrape the mixture into cake pan and pack the crumbs evenly until smooth on the base of the pan.
2. PLACE choc mixture and 1 cup (250mL) cold milk into a small mixing bowl. Using an electric mixer, mix on low speed until ingredients are moistened. Scrape down sides of bowl occasionally. Mix for further 3 - 5 minutes at maximum speed, until thick.
3. POUR the choc mixture onto the prepared biscuit crumb base and spread evenly. Garnish with dark chocolate flakes and freeze for at least 45 - 60 minutes. Thaw for 5 minutes before serving.

Ingredients

Biscuit crumbs [wheat flour, sugar, vegetable oil (antioxidants [322, 307 from soy]), non fat milk solids, salt, raising agents (503, sodium bicarbonate, 450)], whipping agent [vegetable oil, glucose syrup solids (contains wheat), emulsifier (472), milk protein, sugar], sugar, wheat starch, dark chocolate flakes (8%) [sugar, cocoa solids, milk solids], whey powder (from milk), cocoa powder (4%), gelling agent (gelatine), flavour, colours (102, 124, 133, 155).

Contains wheat, milk and soy

May be present: egg, tree and nuts

For a more decadent dessert using Green's Chocolate Chill Cake:

Double Chocolate Raspberry Chill Cake

1. Prepare Chocolate Chill Cake as directed on pack.
2. To make chocolate sauce, place 125g of dark or milk chocolate with 185mL of pouring cream in a bowl over simmering water. Stir until melted.
3. To serve, slice chill cake into wedges, drizzle over chocolate sauce and serve with fresh raspberries on the side.