jump to navigation
September
24
2006

DOUBLE CHOCOLATE FUDGE SLICE

[ELAINE’S KITCHEN] 

BASE

100g MELTED BUTTER

1/3 CUP BROWN SUGAR

¼ CUP FINELY CHOPPED NUTS

1 CUP PLAIN FLOUR

¾ TEASPOON BAKING POWDER

PRE-HEAT OVEN TO 180C. LINE SLICE TRAY.

COMBINE BUTTER SUGAR & NUTS IN BOWL. ADD FLOUR & BAKING POWDER. MIX UNTIL WELL COMBINED. PRESS INTO TIN & BAKE 18 MINUTES OR UNTIL FIRM TO TOUCH

FILLING

1 CAN [395g] CONDENSED MILK

1 CUP BROWN SUGAR

125g CHOPPED BUTTER

100g CHOPPED COOKING CHOCOLATE

1 CUP [100g] ROUGHLY CHOPPED NUTS

COMBINE MILK, SUGAR & BUTTER IN 8 CUP CAPACITY MICROWAVE BOWL. COOK UNCOVERED, STIRRING EVERY 2 MINUTES FOR 6 TO 8 MINUTES ON HIGH. MIXTURE WILL THICKEN & BECOME GOLDEN. STAND ONE MINUTE. ADD CHOCOLATE & STIR UNTIL MELTED. STIR IN NUTS. POUR OVER WARM BASE & SET ASIDE TO COOL COMPLETELY.

ICING

60g CHOPPED BUTTER

200g CHOPPED DARK CHOCOLATE

MELT BUTTER OVER MEDIUM HEAT. REDUCE TO LOW, ADD CHOCOLATE, STIR CONSTANTLY UNTIL SMOOTH. POUR OVER FUDGE FILLING & REFRIGERATE 15 MINUTES TO SET

Damian Slices , trackback 119 views

Comments»

no comments yet - be the first?