Non-Bake Rum & Raisin Choc Layer Cake

Non-bake Choc & Fruit Layer Cake

My initial purpose of doing this is to use up the bar of Rum & Raisin Chocolate left in the fridge.

First make the base.

• Grease the base and sides of a 9 inch springform pan with butter. Then line the sides with wax paper. This step is important as you need to peel the paper away later to get a nice clean edge.
• Do not line the base of the pan for that 'd make slicing the cake difficult later on.
• Next, crush 6 digestive biscuits (I used Mc Vities Light) in a ziplock bag with a rolling pin, or a ketchup bottle if u've not got a pin)
• Lightly toast about 4-5 heaped spoonfuls of granola on a dry non-stick pan. Granola gives your base a crunch, feel free to omit, but then you'll need to use more digestives instead.
• Combine granola and crushed digestives, spoon in about 4 tablespoonsful of melted butter.
• Press to the base of your springform pan and stuff it into the fridge.

Next, make the Middle layer

• Soften 1 standard packet of philadelphia light cream cheese in the microwave and beat till smooth.
• Add few drops of fruit essence (I used mango here, but feel free to omit if ur using drained canned lychees as fruit instead)
• Dissolve 2 tsp of gelatin powder in 1/4 cup of hot skim milk and mix this well into the cream cheese batter.
• Add about 5-6 tablespoons of Equal, or enough to taste.
• Lastly stir in 1 ripe mango, peeled, seeded and diced (U may use a can of drained lychees too, chopped)
• Pour the middle layer onto the base and chill for about 15 minutes.

Finally make the Top layer

• Chop up a Standard bar of 250 g dark chocolate (I used a rum & raisinbar which explains the raisins you see in the top layer)
• Disolve 3 tsp of gelatin powder dissolved in 1 cup of almost boiling hot skim milk and pour this onto the chopped chocolate. Stir till smooth.
• Cool this down a little but not till it starts to set. And pour this onto the middle layer. Chill for at least 4 hours, unmould and serve.
• Optional: just before serving, lightly dust the top with cocoa powder.