The first time I made this slice I was 37 weeks pregnant with baby George. Probably not a good time to be making such a delicious and moorish slice because, no lie, I consumed the entire slice in one week.
‘One little binge is okay isn’t it? You were pregnant after all.’ I hear you say. Thank you for your empathy, you are all too kind. However, the next week at 38 weeks I made the ‘Cheesecake-Marbled Brownies’ from Smitten Kitchen (which by the way are pretty darn good) and did the same. I told myself that it was okay to have a few little treats as I needed the calories for labour and so did my baby. Luckily George was born at 39 weeks.
These days I’m a lot more restrained. I’ll eat two slices tops (or maybe three when I’m having a bad day). The recipe is actually super easy, don’t let the fact you need to use a candy thermometer scare you off. You can pick one up for less than $10 and its great reassurance that you’ve cooked the eggs – especially if you are pregnant or are giving this to pregnant friends. Feel free to mix up the type of nuts and fruit you use in it, I often just use whatever I have in My Little Larder – currants, dried apricots, almonds, pecans and cranberries all work wonderfully.
Enjoy (in moderation… unless of course you’re 37 weeks pregnant!)
If you’re looking for some other delicious baking from My Little Larder then you may like:
- Chocolate and Beetroot Cake
- Plum and Pistachio Cake
- Cranberry and Almond ANZAC Biscuits
- Dark Chocolate and Raspberry Brownies
Chocolate Hedgehog Slice
- 1 and 1/2 packets wine biscuits crushed
- 2 cups walnuts chopped
- 1 cup sultanas
- 1/2 cup dates chopped
- 250 g 2 sticks butter
- 1/3 cup sugar
- 1 tsp vanilla extract
- 200 g 7oz dark (70% cocoa) chocolate
- 2 eggs lightly beaten
- unsweetened threaded coconut to sprinkle
Grease and line a 20cm (8in) square baking tin.
In a large mixing bowl combine crushed biscuits, walnuts, sultanas and dates and set aside.
In a saucepan, combine butter, sugar, vanilla and chocolate. Stir over low heat until chocolate and butter have just melted.
Remove from heat and allow to cool slightly before adding the eggs. It is important that the mixture is not hot otherwise the mixture will split when you try reheating.
Return to a medium heat and heat again to 75C (170 F), see note 1. Remove from heat and add to the dry ingredients.
Press mixture firmly into tin and sprinkle with coconut.
Refrigerate for approximately 4 hours or until firm. Cut into desired number of squares.
Heating the mixture to 75C (170F) will allow the eggs to cook but not scramble. A candy thermometer is ideal for this and can be picked up for less than $10 at gourmet supermarkets or online.