- 200g of good quality dark chocolate, chopped roughly
- 125g butter, chopped
- 110g caster sugar
- 2 eggs, lightly beaten
- 180g plain flour
- 240g icing sugar
- 1 tsp butter, softened
- 1/4 tsp peppermint essence
- approximately 30ml (2 Tbl) of milk
- Preheat oven to 180°C. Grease a deep 19-20cm square cake or brownie/slice pan. Line the base with baking paper.
- Place the butter and chocolate in a saucepan and stir over low heat until melted and combined.
- Stir in the caster sugar and eggs then add the flour and mix to combine. Spread the batter into the cake pan and bake in the oven for 20 minutes.
- Remove from the oven and rest in the pan for about 15 minutes before turning out onto the wire rack to cool.
To make icing:
- Bring a small saucepan of water to a boil and then simmer on the low heat (for double boiler).
- Combine the icing sugar, butter and peppermint essence in a heatproof bowl. Gradually add in the milk, little by little and mix until it forms a thick paste.
- Stir the icing over the saucepan of low simmering water until icing is spreadable.
- Spread icing over the cooled chocolate slice and allow to set at room temperature. Make sure to spread the icing quickly as it will start to set as soon as it touches the cake.
- When it has set, use a sharp serrated knife to trim off the hard and crispy edges from the cake and cut into small squares. Make sure to wipe the knife after each cut to form clean squares.