Pop this delicious gooey gluten free slice on the table and watch it disappear. Best served well-chilled with fresh cherries or berries to cut the richness.
Serves: 10-12
INGREDIENTS
375 grams plain biscuits, finely ground (I use a gluten free shortbread but any plain biscuit will work)
150 grams melted butter
Filling
50 grams butter
½ cup golden syrup
½ cup caster sugar
100 grams dark chocolate, chopped
1 teaspoon vanilla extract
3 large eggs, (size 7) lightly beaten
¼ teaspoon sea salt
To serve
1 cup cream, softly whipped
400 grams cherries, halved and pitted
chopped pistachios or toasted almonds, optional
METHOD
Grease a 32cm x 23cm slice tin and fully line with baking paper.
Preheat the oven to 160˚C fan bake. Put the biscuit crumbs and butter in a bowl and combine well. Tip into the tin and press firmly to an even layer. Chill or freeze until very firm.
Put the butter, golden syrup and sugar in a saucepan over a medium heat, stirring until the sugar has dissolved. Take off the heat and whisk in the chocolate and vanilla extract until smooth. Cool for 10 minutes. Whisk in the eggs and salt until the mixture is thick and shiny.
Pour over the chilled biscuit base. Bake for about 25 minutes or until the chocolate is just set. Cool then cover and refrigerate until well chilled. The slice can be made 3 days ahead and stored, covered in the refrigerator.
To serve: Remove from the tin and top with cream, cherries and nuts. Serves 10–12.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!