Ingredients
400g dark chocolate
8 cardamom pods, seeds ground to a powder using a pestle and mortar
120g double cream
200g natural yogurt
160g coconut cream
50ml strong black coffee, cooled
3 tbsp maple syrup
150g shortbread, broken into bite-sized pieces
80g glacé cherries
Method
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Melt the chocolate in a bowl set over a pan of just simmering water, stirring occasionally until smooth. Stir in the ground cardamom.
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Whip the cream to soft peaks, then fold through the yogurt, coconut cream, coffee and maple syrup. Mix in the biscuits and cherries (it might seize a bit, but don’t worry). Fold through the chocolate until well incorporated (this may take a couple of mins – I like to use a silicone spatula). Pour the mixture into a lined 900g loaf tin, and cover and chill in the fridge for at least 3 hrs. Cut into slices and serve.
