Chocolate Shortbread Slice
- Preparing Time: -
- Total Time: -
- Served Person: 8–10 servings
- 1/3 cup (80ml) single (pouring/light) cream
- 400g dark chocolate, chopped
- 100g unsalted butter, chopped
- 175g store-bought plain shortbread biscuits/cookies
- cocoa powder, for dusting
- Carbohydrate 30 g(10%)
- Cholesterol 35 mg(12%)
- Fat 31 g(48%)
- Fiber 4 g(17%)
- Protein 4 g(9%)
- Saturated Fat 18 g(91%)
- Sodium 72 mg(3%)
- Calories 408
Preparation Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3–4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve. From Modern Baking: Cakes, Cookies, and Everything in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3–4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve. From Modern Baking: Cakes, Cookies, and Everything in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
