Base ingredients
·
125g dark chocolate
·
150g plain flour
·
30g cocoa
·
125g unsalted butter
·
125g caster sugar
·
1 free-range egg
Base preparation method
1.
Preheat the oven to 170C/325F/Gas 3.
2.
Break the chocolate into pieces and melt, along with butter, in
bowl over a pan of barely simmering water.
3.
Mix the sugar into melted chocolate/butter mix then leave a
couple of minutes to cool.
4.
Beat in the egg, then mix in the dry ingredients.
5.
Pour mixture on to a greasepoof paper lined tray so it’s about ½
an inch thick.
6.
Bake for approximately 18 minutes, or until a skewer comes away
clean.
7.
Leave to cool on the baking sheet for 4-5 minutes, then transfer
to a cooling rack to harden.
Topping ingredients
·
150g plain chocolate
·
2 egg whites
·
500g Icing sugar
·
Peppermint essence
·
Green food colouring
Topping preparation method
1.
Whisk the egg whites until fluffy and add some of the icing
sugar to make a drizzle consistency.
2.
Add 2tsp of peppermint essence (to taste) and few drops of green
food colouring.
3.
Gradually add more icing sugar until the mixture has a stiff
buttercream like consistency.
4.
Check taste and colour are how you want them.
5.
Spread peppermint cream over the cooled base mixture.
6.
Melt chocolate & pour evenly over the top of the peppermint
cream.
7.
Put in fridge to cool.
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