This slice is incredible! You are welcome
Mint & Chocolate Slice
200g butter at room temperature, cubed
½ cup castor sugar
1 free range egg
1 cup plain flour
½ cup cocoa
½ cup desiccated coconut (optional)
3 ½ cups icing sugar
50g butter at room temperature
½ cup cream
2 tsp pure peppermint essence
100g good quality dark eating chocolate (at least 50%)
1/3 cup cream
1 cup icing sugar
Preheat Oven to 190 degrees, grease a slice tin.
To make the base, cream the butter and sugar togeather, then beat in the egg until well incorporated. Sift in the flour and cocoa, and add the coconut if using, and mix until combined – the mixture is like a sticky cookie dough. Plop it into the tin and spread out with a moistened spatula. Bake in the centre of the oven for 15 minutes. Remove from oven and cool in the tin.
To make the mint cream, use an electric beater or cake mixer to beat the icing sugar with the butter and cream until pale and fluffy – about 5 minutes. Add the peppermint essence and beat to combine. Spread over the cooled base and smooth out with a warm knife.
To make the topping, break up the chocolate and melt with the cream in a heatproof bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Sift in the Icing Sugar and mix well. Cool slightly then spread over the peppermint filling. Cover with cling film and set in the fridge for at least 1 hour. When set cut into slices with a sharp knife.
Keeps in an airtight container in the fridge for about a week.