GINGER CHOCOLATE SLICE
Prep Time
15 mins
Cook Time
25 mins
Makes
24
Ingredients
100g butter
1/2 cup firmly packed dark brown sugar
2 x 60g eggs
1/2 cup milk
3/4 cup self-raising flour
3/4 cup almond meal
2 tablespoons baking cocoa powder
125g finely diced Buderim Ginger Glacè Ginger
Icing Glaze
100g dark cooking chocolate, finely chopped
50g butter
Method
- Preheat oven to 180oC (Fanforced 160oC). Line a square cake pan with baking paper extending paper 5cm over the edges.
- With electric mixer, beat butter and sugar in a medium bowl until pale in colour. Beat in eggs, one at a time. Gently fold in milk, almond meal, sifted flour and cocoa. Then lightly fold in the Glacè Ginger.
- Spread mixture into pan and bake for approximately 25 minutes. Remove from oven and leave slice in pan to cool.
ICING GLAZE
- Combine chocolate and butter in small saucepan and stir over low heat until smooth.
- Cool mixture for 10 minutes. Spread glaze over slice. Allow to set at room temperature.
Helpful Notes
A standard Australian Metric 250mL cup & 20mL tablespoon measuring set are used
New Zealand Metric tablespoon measure = 15mL or 3 teaspoons
