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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 30 minutes, plus chilling
Cooking Time 12 to 15 minutes
Makes 24 bars


• 2 tbsp. butter, melted, plus extra for greasing
• 3/4 cup plus 4 tsp. self-rising flour
• 2 tbsp. unsweetened cocoa powder
• 1/4 tsp. baking soda
• 5 tbsp. superfine sugar
• 1 egg lightly beaten

For The Filling
• 2 1/3 cups plus 1 tbsp. powdered sugar
• 1 tbsp. vegetable oil
• 2 tbsp. milk (about)
• 1 tsp. peppermint extract

For The Topping
• 4 1/2 oz. bittersweet chocolate, broken into pieces
• 7 tbsp. butter, chopped

Preheat the oven to 350°F. Grease a shallow Pin. square cake pan with butter and line with baking paper.

2. In a large bowl, mix the flour, cocoa, baking soda, sugar, butter, and 5 tbsp. water together until smooth, using a wooden spoon. Add the egg and mix until well combined. Pour into the prepared pan.

3. Bake in the hot oven 12 to 15 minutes, or until the cake is just firm, then remove from the oven and let cool in the pan.

4. For the filling, sift the powdered sugar into a bowl and mix all of the ingredients plus 1/4 cup hot water together until smooth, using as much of the milk as is necessary for a soft consistency. Spread the filling evenly over the cake, using a palette knife, and then refrigerate 1 hour until firm.

5. For the filling, melt the chocolate and butter together in a small saucepan until the chocolate is just melted, stirring until smooth, using a wooden spoon. Spread the topping over the filling, then refrigerate the cake 1 hour. Remove from the refrigerator and cut into 24 bars.


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