To celebrate my first week of work, a co-worker and I went out for dinner on Friday, sitting down at Wynard Quarter in Auckland and enjoying our Churro dessert while a boy came along and played ‘Someone Like You’ on the piano.
The moment felt like one that you wish you could freeze long enough that all the senses take the scene in to remember it for an eternity.
Time isn’t like that, it is always fleeting.
The first week was a hand over of sorts so on Friday afternoon in usual office culture, there was a farewell afternoon tea being held which a quick and very easy chocolate slice is something to be called for and luckily, I have just the thing.
I’ve made this a number of times and I get the same two comments:
“It’s very rich” translation, a little goes a long way.
“Can I have the recipe?” translation, it’s rich, but I can’t stop eating it.
Note: The original recipe calls for bought shortbread cookies so if you are short on the hour it takes to make the shortbread cookies then use bought ones.
Chocolate Crunch Slice
Adapted from Donna Hay Dec-Jan 2012 issue and Chocolate book respectively
Serves 15 (or more as it’s very rich)
This recipe can be halved to make the necessary amount just for the slice.
150g butter, softened
1/3 cup icing/confectioner’s sugar
1 teaspoon vanilla extract
11/2 cups plain flour, sifted
2 tablespoons cornflour/cornstarch, sifted
Place the butter, sugar and vanilla extract in a bowl and beat with an electric mixer for 8-10 minutes when it is pale and creamy. Add the sifted flours and beat until well combined and a smooth dough.
Roll the dough between two sheets of non-stick baking paper to a thickness of 5mm/0.20in and refrigerate until firm.
Chocolate Crunch Slice
The reason for two different types of chocolate in this recipe is due to the richness of the 70% chocolate and a chocolate with less cocoa is a little smoother on the palate.
200g minimum 70% dark chocolate, roughly chopped
200g minimum 50% chocolate, roughly chopped
120g butter, chopped
1/3 cup pouring cream
200g shortbread, roughly chopped
Line a container with grease-proof paper and set aside.
Once slightly cooled add the shortbread and stir them through.
I haven’t met anyone yet who doesn’t like this slice, so that’s saying something about it.