Vegan chocolate refrigerator cake with crispy base

Ingredients for 1 servings:

• 50 g dark chocolate coating
• 75 g biscuit(s) (vegan cocoa biscuits)
• 50 g hazelnuts, chopped
• 40 g margarine
• 120 g dark chocolate
• 400 g cream cheese (vegan alternative), creamy
• 250 g soy yogurt (yogurt alternative)
• 1 packet of vanilla sugar
• 1 sachet of agar-agar
• e.g. powdered sugar
• n. B. Hazelnuts, chopped
• n. B. Chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Melt the chocolate coating and margarine in a hot water bath. Crumble the biscuits and mix with the chopped hazelnuts. Stir in the liquid chocolate coating and fat mixture. Pour the mixture into a 20 cm springform pan lined with baking paper, press down firmly, and let cool. Melt the chocolate in a hot water bath. Stir the vanilla sugar, soy yogurt, and vegan cream cheese into the chocolate and season with a little powdered sugar, if desired. Heat 3 tablespoons of the mixture with a little water to make the agar-agar. Quickly stir in the remaining chocolate mixture. Spread the mixture over the crispy base and smooth it down. Then refrigerate the cake for at least 4 hours. Once completely cooled, garnish the cake with chopped nuts and chocolate shavings.