Ingredients
Base layer
- 75g butter, melted
- 1½ tbsp caster sugar
- 2 tbsp cocoa powder
- 100g finely crushed plain sweet biscuit
- ½ cup (40g) desiccated coconut
- ¼ tsp salt
Middle layer
- 200 g butter, cubed, at room temperature
- ½ cup (125ml) full cream milk
- 2 tbsp custard powder
- Pinch of salt
- 4 cups (640g) icing sugar mixture
- ½ tsp peppermint essence
Top layer
- 200g dark chocolate, broken into small pieces
- 1 tbsp vegetable oil
Serves: 16
Preparation Time: 25 minutes plus chilling time
Cooking Time: 20 minutes
Method
- Grease and line a 20cm square cake pan with baking paper.
- Base layer: In a medium bowl combine butter, sugar, cocoa powder, biscuit crumbs, coconut and salt; mix until well combined. Press into the prepared pan. Refrigerate for 2 hours or until firm.
- Middle layer: Meanwhile, using electric beaters, beat butter until pale and creamy in a medium bowl; gradually add milk, custard powder, salt, icing sugar and peppermint essence. Mix until well combined. Spoon over the base and smooth the surface with the back of a spoon. Refrigerate for 1 hour or until firm.
- Top layer: In a small saucepan over induction level 2, melt chocolate; remove from heat and stir in oil; mix well. Spread over the top of the custard layer, smoothing the surface with the back of a spoon. Refrigerate until chocolate is set. Cut into bars.
Recipe notes
- Allow to sit at room temperature for a few minutes before cutting into squares.
- A warm knife will ease cutting into the chocolate ganache.
- Store in the fridge in an airtight container and use within a week or store in the freezer for up to 3 months.
Featured appliance
AEG 90cm 5 Zone Induction Cooktop IKE95471FB. Shop the entire AEG range here.
Appliance notes
Using the AEG induction cooktop makes melting chocolate and butter a breeze. Cooking with precision down to the lowest possible heat eliminates the need for double broilers.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
