About this recipe:Moist chocolate cake squares which taste alittle like brownies are topped with a layer of mint and dark chocolate. Heavenly!
Makes: 48 squares
115g dark chocolate, broken up
400g caster sugar
125g plain flour
For the mint layer
360g icing sugar
3 tablespoons milk
2 teaspoons peppermint extract or flavouring
3 drops green food colouring
For the topping
80g dark chocolate, broken up
3 tablespoons butter
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Method Prep:3hr40min › Cook:20min › Ready in:4hr
Preheat oven to 180 C / Gas 4. Grease and flour a 25.5 x 30cm swiss roll tin. In a small saucepan over medium heat, melt 115g chocolate with 225g butter.
In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. Spread the batter evenly into the prepared tin. Bake for 17 to 20 minutes in the preheated oven. Cool in tin.
To make the mint layer: Beat the icing sugar with 85g of butter in a medium bowl. Gradually beat in milk, green food colouring and peppermint extract. Spread evenly over the cake layer and refrigerate for at least 1 hour.
To make the chocolate glaze: Melt 80g chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into small bars or fingers.