Triple Chocolate Slice

This Chocolate slice is very moist. By changing the flour and the icing sugar to gluten free products, you can surprise your coeliac friends with a wonderful moist slice. Often, I give a twist to this recipe, I add a large hand full of the Choc Mint herb which has been crushed or finely chopped into a paste like texture. The choc mint is added to the saucepan as the chocolate butter mixture is cooling. This is so refreshing and a lovely treat.

• Ready In: 50 mins
• Yields: 8-12 slices

Ingredients

• 125  g butter, chopped
• 90  g dark chocolate, chopped
• 90  g milk, chocolate chopped
• 100  g  firmly packed brown sugar (1/2 cup)
• 2  medium eggs, lightly beaten
• 150  g plain flour (for Gluten Free slices, use finely ground rice flour, 1 cup)
• 2⁄3 cup white chocolate chips (or use almond flakes instead of chocolate chips, 130g)
•  icing sugar, mixture for dusting slices (for Gluten Free slices dust with pure icing sugar)

Directions

1. Grease deep 19cm, (7 or 8 inch), square cake pan (tin), place strip of baking paper to cover base of the pan and extend over 2 opposite sides of cake pan.
2. Combine butter with dark and milk chocolate in medium saucepan, stir over heat until chocolate and butter mixture is melted; cool mixture for 2 minutes.
3. Stir in remaining ingredients to saucepan; mix well but do not over mix.
4. Pour mixture into prepared cake pan.
5. Bake in a moderate oven, (180°C, or 350°F, or Gas Mark 4), for about 30 minutes.
6. Cool slice in the cake pan.
7. Cut slice into squares.
8. Serve slices dusted with icing sugar mixture, (for gluten free slices use pure icing sugar instead of icing sugar mixture), if desired.