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Minted chocolate slice

Method

  • Preheat oven to 170°C fan forced (190°C normal).
  • Melt 80 gm butter with 55 gm chocolate over a double boiler. Stir to blend well and cool slightly.
  • Place the sugar and eggs in a large bowl and beat until thick and pale. Add the cooled chocolate to the egg mixture and mix well. Then add the flour, chopped almonds and ¼ tspn peppermint essence, gently stirring until well combined between each addition. Pour the mixture into an oiled baking tin and cook in the oven for about 30 mins until firmish to the touch. Remove and allow to cool in the tin.
  • Melt the remaining chocolate with 1 tbsp butter over a double boiler. Stir to blend well and set aside to cool.
  • Then mix the remaining butter with the cream. Add the icing sugar, ¼ tspn peppermint essence and a drop or two of green food colouring. Mix until well combined and then spread over the top of the cake. Refrigerate for 10-15 mins.
  • When ready, spread the cooled chocolate over the top of the cake and refrigerate until set.

Ingredients

  • 80 gm + 3 tbsp unsalted butter, softened
  • 110 gm dark cooking chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 cup plain flour, sifted
  • ½ cup chopped almonds
  • peppermint essence
  • cooking oil spray
  • 1 tbsp cream
  • 1 cup icing sugar
  • green food colouring

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm