In these crazy, pandemic times I have noticed that a lot of people are isolation-baking. So I’m jumping on the bandwagon, so to speak.
Myself, I’m a baker from way back and I have aspirations to one day open my own space where I can bake and then bring sweetness to the world with my treats. This week I have begun what I hope will be an ongoing adventure: to practice my culinary skills and bake a different treat every fortnight. Needless to say there will be much sweetness on the Couch for a while!
This week the recipe I decided to try was from my ‘Bake’ book (a collection of recipes by Alison Thompson): Chocolate Fudge Slice.
This sinful slice is sure to satiate even the most stubborn of sweet teeth. It’s sticky, sweet, and fills your mouth with the warmest and most delightfully chocolatey explosion. Seriously, this thing could put you in a chocolate coma. And… it’s ridiculously easy to make!
First, preheat your oven to 170 degrees Celsius (I did this on fan-bake because I have discovered that it cooks things more evenly in my oven).
Then you literally chuck all -bar one- of your ingredients in a bowl and mix them together.
Ingredients: 225g self-raising flour, 75g desiccated coconut, 150g soft brown sugar, 50g cocoa (unsweetened), 180g unsalted butter (melted), 600g sweetened condensed milk, 180g dark chocolate (chopped into small pieces).
Line your slice container or baking dish, then fill it with half of the mixture. I found a spatula to be my best friend here in evening out the mixture.
Scatter the chopped chocolate over the top and then spread the remaining mixture over the top of that.
Bake for 30 minutes, or until the skewer test proves it’s cooked (when the skewer poked into the middle comes out clean) and then allow to cool in the tin. You can then cut it into whatever shapes you want and enjoy!
Can confirm, this is a great little chocolate treat where a little goes a long way. I hope you like it!