Ingredients
350g FAGE Total Yoghurt
200g 70% cocoa solids dark chocolate
100g reduced fat digestive biscuits
75g rough oatcakes
4 medium eggs
2 tsp vanilla extract
4 tbsp agave syrup
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Steps
- Heat the oven to 160°C / Gas Mark 3. Melt 75g dark chocolate in a bowl set over a pan of barely simmering water. Finely crush the biscuits and oatcakes. Mix the biscuits with the melted chocolate and 1 egg. Spoon into a non-stick loose bottomed, shallow 20cm cake tin, and press into the base and up the sides. Chill for 10 minutes.
- Melt the remaining chocolate, reserving 1 chunk to garnish, then cool for 5 minutes. Mix with 250g yoghurt, 3 eggs, beaten, vanilla extract and agave syrup. Spoon into the tin and smooth the surface. Bake for 25-30 minutes until just set but still wobbly. Cool at room temperature, then chill for at least 2 hours.
- To serve, dollop the remaining yoghurt on the top and grate the chocolate over.
