Continental Slice Recipe. A deep chocolate slice enhanced by a creamy custard filling.
Continental Slice Recipe
Makes 24 squares
1⁄2 cup caster sugar
1⁄4 cup cocoa powder, sifted
1 egg, lightly beaten
1 tsp vanilla essence
250g wheat digestive biscuits
1⁄2 cup desiccated coconut
1⁄2 cup walnuts, finely chopped
60g butter, softened
2 cups icing sugar
2 1⁄2 tbsp custard powder
1⁄4 cup hot water
200g dark chocolate
60g kremelta or pure coconut oil
Grease and line a 20 x 30cm slice tin with baking paper. In a saucepan, over a low heat, combine butter, sugar and cocoa powder. Stir until butter is melted and mixture is well combined. Add egg and vanilla essence, then cook, stirring, for a further minute. Remove from heat.
In a processor, pulse wheat digestive biscuits until they resemble breadcrumb. Combine biscuit crumbs, coconut and walnuts in a bowl. Stir in melted butter mixture. Press firmly into the base of prepared slice tin. Chill until firm.
To make the filling, use an electric mixer to cream butter until pale.
In a separate bowl, sift icing sugar and custard powder together. Add to creamed butter, alternating with hot water. Spread over base. Chill until firm.
In a small bowl over a simmering saucepan of water, melt chocolate and kremelta or coconut oil. Spread over custard layer. Chill until firm. Cut into squares to serve.