Chocolate fridge cake

Instructions

1 Line a 20cm square cake tin with baking paper. In a pan, gently melt together the low-fat spread, honey and vanilla extract, then add the cocoa powder and mix well.

2 In a large bowl, combine the crushed biscuits, coconut and raisins. Mix in the cocoa mixture, then press the mixture into the prepared tin.

3 Put the chocolate in a microwave-proof bowl and microwave on medium for 15–20 seconds until melted. Drizzle over the cake mixture. Chill for 1 hour or until set.

4 Remove the cake from the tin, peel off the baking paper and cut into 20 slices.