You can all blame Inner Pickle for this one. Or perhaps the people of Mayflower village from where the cookbook containing the recipe came from. It’s called Easy Slice and while it is that, the name totally underplays what this slice is. It’s like a snickers with coconut. It’s addictive. It is outrageously easy to make. And dangerously easy to eat.
Part of me wants to call it Slut Slice because it’s so easy and goes down a treat. What? Too much?
My pictures do not do it justice. In fact, when I took them I thought, ‘man, few could make a slice containing all forms of sugar, chocolate and saturated fat could make it look like a lasagne but I have’. Then Mum saw it and asked if it was a lasagne type dish and then BabyMac said the same thing about the meat and cheesy looking picture in my last post.
1 packet choc chips (mine was 230g as was Inner Pickles)
1 packet walnuts (Inner Pickle’s was 120g, I used unsalted peanuts which I then toasted – I didn’t measure them, instead I just sprinkled them over the top for a good coverage)
2oz (about 3/4 cup) shredded coconut
1 tin (395g) condensed milk
Preheat the oven to 180C and line a slice tin (18cm x 27cm) with baking paper
Pour in the melted butter then spread over the crushed biscuit
Sprinkle over the choc chips, then the nuts and then the coconut
Pour the condensed milk over the top
Bake for 20 minutes.
Let it cool completely before trying to remove from the tin or cutting it as otherwise the base will just crumble into a thousand pieces. I know I know, it’s hard to wait but believe me, it’s totally worth it.
OK, I made this for the first time yesterday and am about to go and make another batch. I’m going to put it in a bigger tin so it goes thinner because essentially this is like a florentine and well, me and florentines go way back.
I can’t remember where I got this recipe from – it’s one of those ripped out of something a lifetime ago so apologies to the originator but thanks as well. My life is so much better for having this recipe in it.
I hadn’t bought enough pistachios so I threw in some pecans. So good. So very very good.
So over the past few years some of my US online friends have talked about a festive season treat called peppermint bark. I was intrigued and then I saw this. I’ve been waiting all year to make it and it hasn’t disappointed. At all.
So I made this yesterday for our Christmas gathering with my Dad, step-mother and family. I was down for dessert and along with pavlova topped with cream, lemon butter and fresh fruit I was bringing our family’s traditional Christmas pudding cooked in cloth. Then the last fortnight came and firmly bit me on the arse. I only got the fruit soaking a few days ago for the pudding so getting one made and on the stove for five hours was just not going to happen.
I’d seen this recipe in Maggie Beer’s Maggie’s Table and knew it would be good some time ago – it came to me that it would make a fine Christmas pudding alternative and boy, was I bang on the money on that front.
This cake is seriously good. I only had a tiny sliver yesterday due to the dedicated food consumption that had gone before it and man, today all I can think about is making it again so I can sit in front of it like a fat fool and eat it until my head falls off.
I should say, I did not roast the almonds and then grind them, I simply used some store-bought almond meal. I am sure doing that step would take the cake to even greater heights but it was delicious even without doing so.
So go on, make it .
Chocolate Cake with Whisky-soaked Raisins and Orange Zest Maggie Beer, Maggie’s Table
1/3 cup raisins
1/3 cup Scotch whisky
160g blanched almonds
50g plain flour
375g dark couverture chocolate (70% cocoa)
finely grated zest of 1 orange
210g unsalted butter
170g caster sugar
pinch of salt
175ml pouring cream
250g couverture chocolate
Soak raisins in whisky for a few hours
Preheat fan-forced oven to 180C
Place almonds on baking tray and roast for 10 minutes or until golden. Let cool slightly then process in a food processor until finely ground. Add flour and set aside
Melt chocolate and the add the zest to it
Beat butter and sugar until pale and fluffy then add eggs one at a time. The mixture will split but don’t worry, it comes back together when the almonds and flour are added
Fold in the melted chocolate then the soaked raisins and any of the whisky juices that are left in the bowl
Sprinkle over the almond and flour mixture and fold through very gently, being careful not to overmix
Lightly grease and line a 20cm springform round cake tin
Bake for an hour or until skewer comes out clean (mine took at least another 10 minutes and probably could have done with another 5 or 10 minutes)
Remove from the oven and sit on a wire rack in its tin for 10 minutes, then turn out and let cake cool completely.
Make the ganache by bringing the cream to the boil and then pouring over the chocolate. Leave for a few minutes to melt and then stir thoroughly
Pour over the cooled cake and then leave to cool for a further hour (not in the refrigerator) before serving
I don’t think anyone would be surprised to know there has been a significant amount of comfort eating going on around here, what with recentevents and all.
I made this because I was craving something of this texture, knew the boys would love it and it seemed relatively straight-forward. It’s also a Nigella recipe so was bound to work. Bless her. The texture is sublime and the marshmallowy chocolate flavour is instantly comforting. The boys adored it.
I’m not normally one for recipes that cut corners, but the good thing about this – apart from having chocolate mousse in next to no time – is that there are no raw eggs, so the old, the pregnant and the young can eat it with gay abandon.
Instant Chocolate Mousse From Nigella Express
150g mini marshmallows (I used normal size)
50g soft butter
250g good dark chocolate, chopped into small pieces (this is critical. Don’t use Nestle buttons, it will taste like balls)
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream (ours come in 300ml so I used that)
1 tsp vanilla extract
Combine the marshmallows, chocolate and water in a heavy based saucepan and place over a low heat – just go gently here as you don’t want to burn the chocolate while the marshmallows melt
Give it a stir every so often
Meanwhile, whip the cream with the vanilla until thick
Fold the cream into the cooling chocolate mix until you have a smooth cohesive mixture
Pour into four glasses or ramekins (I did 5 martini glasses – use four and you’re getting a big serve) and chill for as long as you can stand it.