Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 375°f. lightly grease an 8inch springform. mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin. level the biscuit mixture out evenly, using the back of a metal spoon. for the filling, measure the chocolate, butter, instant coffee and water into a large pan and heat gently until the butter and chocolate have melted. remove from the heat, and beat in the cream, sugar and eggs and then pour the mixture on to the biscuit crust. bake in the preheated oven for 1¼ hours until the filling is set. allow to cool before removing the tin. serve with whipped cream.

Target recipe: melt butter and cocoa together, remove from heat. stir in sugar and eggs and mix well. add flour, salt, nuts, coconut and vanilla. mix well. bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). remove from oven, spoon marshmallow cream over the cake while still very hot. icing melt butter and cocoa together, add the rest of the ingrediants. spread over marshmallow layer. swirl into marshmallow cream to resemble mud.