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Member recipe

Chocolate "Hedgehog" Slice

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Member recipe by

Cooking time

Plus 8 hours chilling time

Servings

Serves 1 - 25 Pieces

A delicious and easy-to-make chocolate slice that is guaranteed to be a hit!

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Ingredients

  • 550 g Arnott's Marie, Scotch Finger or Nice biscuits, or similar
  • 3/4 cup walnuts
  • 260 g butter
  • 1 cup caster sugar
  • 3/4 cup good-quality Dutch cocoa
  • 3 eggs
  • 300 g dark cooking chocolate
  • Extra 25g butter

Method

    1. Line a brownie tin or other rectangular tin (roughly 26 x 13 cm in dimension) with baking paper. The tray must be at least 3 cm deep.
    2. In a food processor, blitz biscuits and nuts until they are rough crumbs.
    3. In a saucepan over medium heat, melt the 260 g butter and add the sugar - stir over low heat until the sugar is dissolved. Add the cocoa and stir in. Remove mixture from heat and set aside to cool.
    4. In a small bowl, lightly beat the eggs. Whisk them into the cooled butter mixture. The mixture must be cool at this stage to avoid curdling the eggs.
    5. Pour the biscuits from the processor into a large bowl and pour in the butter and egg mixture. Mix with a wooden spoon until well combined. It may seem like you don't have enough liquid but persist and it will work.
    6. Transfer the biscuit mixture to the baking tin and spread out. Press down with a spatula until you have an even slice with a smooth top. Place in the fridge for 90 minutes.
    7. In a bowl over a saucepan of simmering water, melt the chocolate with the extra butter. When melted, remove from heat and allow to cool slightly before pouring over the slice.
    8. With a knife, spread the chocolate over the slice. If you want to make it that little bit more fancy, you can create an easy pattern in the chocolate - using your knife and starting in one corner of the tin, make light circles through the chocolate, continuously moving in rows to create a swirled effect.
    9. Place slice in the fridge overnight to set. When set, cut into diamond-shaped, bite-size pieces.

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