Continental Chocolate Slice
|Butter||4 Ounce (125 Grams)|
|Sugar||4 Ounce (125 Grams)|
|Cocoa powder||30 Milliliter|
|Vanilla essence||1 Teaspoon|
|Wholemeal digestive biscuit||8 Ounce, crushed (225 Gram)|
|Desiccated coconut||3 Ounce (75 Gram)|
|Walnuts||3 Ounce, finely chopped (75 Gram)|
|Butter||2 Ounce (50 Gram)|
|Icing sugar||10 Ounce, sifted (275 Gram)|
|Custard powder||23 Milliliter (1 1/2 Tablespoons)|
|Hot water||45 Milliliter (3 Tablespoons)|
|Plain chocolate||4 Ounce (125 Gram)|
Put the butter, sugar and cocoa into a saucepan and heat until the butter has melted.
Stir in the egg and vanilla essence and cook gently for 1 minute.
Remove from the heat and stir in the biscuits, coconut and walnuts.
Press the mixture on to the bottom of a well-greased 25 cm./ 10 in.x 20 cm./ 8 in.baking tin.
Chill in the refrigerator for 15 minutes, or until set.
Meanwhile to make the topping, cream the butter until it is pale.
Beat in the icing sugar, then gradually mix in the custard powder with the water.
Beat until the mixture is thick and smooth.
Spread the topping over the biscuit base, then chill in the refrigerator for a further 15 minutes.
Melt the chocolate over low heat, then carefully spread it over the topping.
Cut into slices.