Chocolate "Hedgehog" Slice

Method

• step 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.

• step 2

  In a food processor, blitz biscuits and nuts until they are rough crumbs.

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.

• step 9

  Place slice in the fridge overnight to set. When set, cut into diamond-shaped, bite-size pieces.