Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 16 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 1/3 cup cream
- 1 1/4 cup plain flour
- 1/2 cup icing sugar
- 180grams unsalted butter, melted, cooled (plus 50g butter extra)
- 1/4 cup cocoa
- 100grams dark chocolate
- 200grams spearment leaves, chopped
- 1/2 cup water, boiling
- 1 cup icing sugar, sifted
Nutrition per serving
1260kJ / 302Cal
1260 Kilojoules or 302 Calories
15% of daily energy intake*
Protein
2.2grams
Fat
14.9grams
Carbs
39.1grams
Sugars
27.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a 20cm square cake tin with baking paper.
Step 2 of 4
Sift flour, sugar and cocoa into a bowl. Add 180g butter and stir until well combined. Transfer to tin and press firmly over base. Bake for 15 minutes. Cool in tin.
Step 3 of 4
Combine spearmint leaves and 1/2 cup boiling water in a small saucepan. Stir over medium heat until completely dissolved. Add icing sugar and cream. Stir until combined. Pour mixture over base, smooth top and transfer to the fridge to chill until set or for 2 hours.
Step 4 of 4
Melt chocolate, 50g butter and cream together over a low heat until smooth. Spread over mint filling. Chill for 10 minutes until set. Cut into squares.
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