Chocolate Peppermint Slice
Prep
—
Cook
20m
Total
20m
Servings
60
Difficulty
easy
Allergens
DairyEggGlutenWheat
Ingredients
| Qty | Unit | Item |
|---|---|---|
| 1 | kg | Self Raising Flour |
| 350 | gm | Cocoa |
| 2 ½ | tsp | Bicarb Soda |
| 800 | gm | Castor Sugar |
| 300 | gm | Butter |
| 3 1/3 | cups | Water |
| 10 | Eggs | |
| PEPPERMINT FILLING | ||
| 1.95 | kg | Icing Sugar |
| 200 | ml | Oil |
| 400 | ml | Milk |
| Peppermint Essence | ||
| CHOCOLATE TOPPING | ||
| 1.25 | kg | Dark Chocolate |
| 900 | gm | Unsalted Butter |
Preparation
- 1Sift flour, cocoa and soda into mixer bowl.
- 2Add sugar, butter and water and beat on medium speed for 2 mins.
- 3Add egg and beat till completely combined.
- 4Spread mixture on greased tray and bake in moderate oven for bout 20 mins cool in pan.
- 5PEPPERMINT FILLING
- 6Combine sifted icing sugar and oil in small heatproof bowl.
- 7Stir in enough milk to make a stiff paste, flavour with essence and stir over hot water till spreadable.
- 8Pour over the top of cooled base and stick in fridge.
- 9CHOCOLATE TOPPING
- 10Melt chocolate and butter together in a small heatproof bowl over hot water.
- 11When you have a smooth consistency spread over the top of peppermint filling, refrigerate before cutting.