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Chocolate Slice

This fudgy slice is deep, dark and decadent!

Sweetie Pie likey!

Makes 20 small squares (or 16 large)

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Ingredients

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Base:

  • 120g salted butter (roughly chopped)

  • 1 teaspoon (6g) cacao paste* (optional)

  • 1 teaspoon vanilla extract

  • 2/3 cup (74g) desiccated coconut

  • 3 Tablespoons (20g) cocoa powder

  • 1/2 teaspoon cream of tartar

  • 1/4 teaspoon bicarb soda

  • 1 1/2 Tablespoons (25g) milk

  • 1 1/4 cups (190g) plain flour

*cacao paste (cacao liquor) is a product made using the whole cacao bean.

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For the syrup:

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  • 1 cup (140g) dextrose

  • 2 Tablespoons (30ml) water

  • 40g salted butter

  • 1 teaspoon instant coffee granules

  • 1 teaspoon brandy or white rum (optional)

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Dextrose Chocolate Slice

 Printable PDF 

  1. Preheat oven to 170°C - non fan forced.

  2. Line an 18 x 28 cm rectangular baking tin with baking paper.

  3.  In a large bowl add from base ingredients: butter, cacao paste, vanilla, coconut, cocoa powder, cream of tartar, bicarb soda (all except milk and flour.)

  4. In a small saucepan on medium heat combine the syrup ingredients: dextrose, water, butter, coffee, and brandy.

  5. Stir and bring to the boil. Once boiling, allow to bubble for 1 minute.

  6. Remove from heat, measure out 1/2 cup of the hot liquid and pour this over base mixture in the bowl. Leave the rest in the saucepan and set aside.

  7. Beat ingredients in bowl with wooden spoon to melt butter lumps.

  8. Stir in milk. Stir in flour until well combined.

  9. Using a spatula, scrape mixture into prepared tray and spread out.

  10. Bake for 25 - 30 minutes, 170°C - non fan forced. Slice should be a soft cakey, springy texture.

Fudgy icing time! 

For the fudgy glaze:

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  • Left over syrup from making base.

  • ​1 â€‹1/2 teaspoons (10g) cacao paste (optional)

  • 1 1/2 Tablespoons (6g) cocoa powder

  • 40g salted butter

  • 1/2 teaspoon vanilla extract

  • cacao nibs for decoration (optional)

  1. To left over syrup, add cacao paste, cocoa powder, and butter. Stir over medium heat until mixture starts to bubble and looks like a thick fudge sauce.

  2. Remove from heat and add vanilla.

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Leaving slice in the tray, pour glaze over slice while it's still warm. Decorate with cacao nibs or desiccated coconut...or both!

Leave at room temperature until cool enough to put in fridge.

Pop in the fridge for around 4 hrs to set icing. Slice into 16 - 20 portions.

Store in airtight container in the fridge up to 1 week.

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