Choc-Peppermint Slice
Ingredients
2/3 cup brown sugar, firmly packed1/3 cup plain flour
1/3 cup self-raising flour
2 tablespoons cocoa powder
75g unsalted butter, melted and cooled1 egg, lightly beaten,
200g block dark cooking chocolate, chopped
2 teaspoons vegetable oil
Filling
175g unsalted butter, chopped, at room temperature
¾ cup icing sugar mixture
1 ½ teaspoons powdered gelatine
1/3 cup water
½ teaspoon peppermint essence
Green food colouring
2. Place sugar and combined sifted flour and cocoa powder in a large bowl. Make a well in the centre. Add butter and egg. Stir to combine. Press over base of prepared pan. Smooth over top.
3. Cook in a moderate oven (180C) for about 15 minutes, or until a skewer inserted into centre comes out clean. Cool in pan.
4. To make filling, beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Meanwhile, sprinkle gelatine over water in a small heatproof jug. Stand jug in a saucepan of simmering water, stir until gelatine is dissolved. With motor operating, gradually beat warm gelatine mixture into butter mixture until thick and creamy. Beat in essence. Tint green with colouring. Spread evenly over cooled base.
5.Stir chocolate and oil in a medium heatproof bowl sitting over a saucepan of simmering water until smooth. Remove. Cool for 5 minutes. Spread over peppermint filling. Stand at room temperature until set.
6. Lift slice out of pan. Cut into squares.
Tip. In warmer weather, you may need to refrigerate the slice to set filling and chocolate. Bring to room temperature, before serving.
2 teaspoons vegetable oil
Filling
175g unsalted butter, chopped, at room temperature
¾ cup icing sugar mixture
1 ½ teaspoons powdered gelatine
1/3 cup water
½ teaspoon peppermint essence
Green food colouring
Method
1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges.2. Place sugar and combined sifted flour and cocoa powder in a large bowl. Make a well in the centre. Add butter and egg. Stir to combine. Press over base of prepared pan. Smooth over top.
3. Cook in a moderate oven (180C) for about 15 minutes, or until a skewer inserted into centre comes out clean. Cool in pan.
4. To make filling, beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Meanwhile, sprinkle gelatine over water in a small heatproof jug. Stand jug in a saucepan of simmering water, stir until gelatine is dissolved. With motor operating, gradually beat warm gelatine mixture into butter mixture until thick and creamy. Beat in essence. Tint green with colouring. Spread evenly over cooled base.
5.Stir chocolate and oil in a medium heatproof bowl sitting over a saucepan of simmering water until smooth. Remove. Cool for 5 minutes. Spread over peppermint filling. Stand at room temperature until set.
6. Lift slice out of pan. Cut into squares.
Tip. In warmer weather, you may need to refrigerate the slice to set filling and chocolate. Bring to room temperature, before serving.
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