Thursday, 25 October 2012

Chocolate St Emilion Slice

Due to the shortage of recipes this week here is one I made earlier. I made this for the Golden Wedding party and saved it to blog at a later date. It is like a giant Rocky Road, very delicious, very rich and very easy as no cooking is required. I have made it for years and have the recipe written on a scrappy piece of paper and can not remember where I first got the recipe from. If you need a dessert for this weekend this will not fail to impress.
Serves 10

300g Dark Chocolate
150ml milk
150g Golden Syrup
140g unsalted butter
1 egg, lightly beaten
150g Amaretti Biscuits, broken into pieces
3 meringue nests, broken into pieces
Cocoa for dusting


Line a 23x13cm loaf tin with clingfilm so that it hangs over the edges.
Break the chocolate into pieces and combine with the milk, syrup, butter and a pinch of salt in a wide saucepan. Warm gently over a very low heat until everything has melted.
Slowly stir in the egg to allow it to cook slightly in the chocolate mix before removing the pan from the heat. Fold the broken biscuits and meringue into the chocolate, being careful not to crush them too much, you want whole pieces in the finished terrine togive it texture.
Pour the mixture into the lined loaf tin, smooth the top with a spatula and tap the tin a few times to force any air bubbles to the surface. Cover with the overhanging clingfilm, and chill for at least 4 hours until firm. Turn out of the loaf tin carefully, dust with cocoa and slice thinly to serve. 

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