Double Chocolate Slice
A chilled cake slice, perfect served after dinner with a strong espresso or as a refreshing morning treat — always a crowd-pleaser.
Ingredients
dark chocolate (with fruits and hazelnuts)
275 g
butter (diced)
125 g
digestive biscuits or shortbread
90 g
white chocolate
90 g
Instructions
1
Prepare the tin
Line a 450 g loaf tin with baking paper and grease the bottom and sides. Break the dark chocolate into evenly sized pieces and place with the butter in a heatproof bowl.
2
Melt the chocolate
Melt the chocolate and butter over a double boiler, stirring gently. Cool for 20 minutes.
3
Prepare the mix-ins
Crush the biscuits by hand and break the white chocolate into small pieces.
4
Combine and chill
Add the crushed biscuits and white chocolate pieces to the melted chocolate. Mix carefully. Pour the mixture into the prepared tin and press down firmly. Chill in the refrigerator for 2 hours until the cake sets.
5
Cut and serve
Remove from the tin when serving and peel off the baking paper. Cut into slices with a sharp knife.
