Chocolate peppermint slice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Self raising flour |
| ¼ | teaspoon | Bicarbonate of soda |
| ⅓ | cup | Castor sugar |
| 30 | grams | Butter |
| ⅓ | cup | Water |
| 1 | Egg | |
| PEPPERMINT FILLING | ||
| 2¼ | cup | Icing sugar |
| 1 | tablespoon | Oil |
| 2 | tablespoons | Milk approx |
| Peppermint essence | ||
| CHOCOLATE TOPPING | ||
| 125 | grams | Dark chocolate chopped |
| 90 | grams | Unsalted butter |
Directions
Grease a 25x30cm Swiss roll pan, line base with paper,grease paper.
Sift flour, cocoa and soda into small bowl of electric mixer, add sugar, butter and water; beat on medium speed for two minutes. Add egg, beat until combined. Spread mixture into prepared pan. Bake in moderate oven for about 20 minutes; cool in pan.
Spread base with filling, refrigerate until set, spread with topping, refrigerate until set before cutting.
Peppermint filling: Combine sifted icing sugar and oil in snall heat proof bowl, stir in enough milk to make a stiff paste; flavour with essence. Stir over hot water until spreadable.
Chocolate topping: Melt chocolate and butter over hot water.
Some other chocolate toppings to experiment with: Rich Chocolate Glace Icing 90 g dark chocolate, chopped 1 tsp Vegetale oil ¼ cup (60ml) water 2 cups (320g) icing sugar mixture approx
Combine chocolate, oil and water in a medium saucepan, stir over a low heat until chocolate is melted. Gradually beat in enough sifted icing sugar to give a smooth spreading cosistency.
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