Chocolate Peppermint Slice
2/3 cup self raising flour
1/4 tsp bicarbonate of soda
1/3 cup castor sugar
30 g butter
1/3 cup water
2 1/4 cup icing sugar
1 Tbsp oil
2 Tbsp milk approx
1 peppermint essence
125 g dark chocolate chopped
90 g unsalted butter
Grease a 25x30cm Swiss roll pan, line base with paper, grease paper.
Sift flour, cocoa and soda into small bowl of electric mixer, add
sugar, butter and water; beat on medium speed for two minutes. Add
egg, beat until combined. Spread mixture into prepared pan. Bake in
moderate oven for about 20 minutes; cool in pan.
Spread base with filling, refrigerate until set, spread with topping,
refrigerate until set before cutting.
Peppermint filling: Combine sifted icing sugar and oil in small heat
proof bowl, stir in enough milk to make a stiff paste; flavour with
essence. Stir over hot water until spreadable.
Chocolate topping: Melt chocolate and butter over hot water.
Rich Chocolate Glace Icing
90 g dark chocolate, chopped
1 tsp Vegetable oil
1/4 cup (60ml) water
2 cups (320g) icing sugar mixture
Combine chocolate, oil and water in a medium saucepan, stir over a
low heat until chocolate is melted. Gradually beat in enough sifted
icing sugar to give a smooth spreading consistency.