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Continental Chocolate Slice Recipe
|Butter||4 Ounce (125 Grams)|
|Sugar||4 Ounce (125 Grams)|
|Cocoa powder||30 Milliliter|
|Vanilla essence||1 Teaspoon|
|Wholemeal digestive biscuit||8 Ounce, crushed (225 Gram)|
|Desiccated coconut||3 Ounce (75 Gram)|
|Walnuts||3 Ounce, finely chopped (75 Gram)|
|Butter||2 Ounce (50 Gram)|
|Icing sugar||10 Ounce, sifted (275 Gram)|
|Custard powder||23 Milliliter (1 1/2 Tablespoons)|
|Hot water||45 Milliliter (3 Tablespoons)|
|Plain chocolate||4 Ounce (125 Gram)|
Serving size: Complete recipe
Calories 5149 Calories from Fat 2614
% Daily Value*
Total Fat 304 g467%
Saturated Fat 167.5 g837.3%
Trans Fat 0 g
Cholesterol 577.2 mg
Sodium 1336.5 mg55.7%
Total Carbohydrates 622 g207.2%
Dietary Fiber 46.5 g186.1%
Sugars 463.3 g
Protein 55 g109.7%
Vitamin A 90.2% Vitamin C 4%
Calcium 25.3% Iron 77.9%
*Based on a 2000 Calorie diet
Stir in the egg and vanilla essence and cook gently for 1 minute.
Remove from the heat and stir in the biscuits, coconut and walnuts.
Press the mixture on to the bottom of a well-greased 25 cm./ 10 in.x 20 cm./ 8 in.baking tin.
Chill in the refrigerator for 15 minutes, or until set.
Meanwhile to make the topping, cream the butter until it is pale.
Beat in the icing sugar, then gradually mix in the custard powder with the water.
Beat until the mixture is thick and smooth.
Spread the topping over the biscuit base, then chill in the refrigerator for a further 15 minutes.
Melt the chocolate over low heat, then carefully spread it over the topping.
Cut into slices.