I’ve been making this chocolate slice for over two years now and it’s one of the more popular requests I get from my family members. It has three decadent layers, the first a crisp, dark chocolate biscuit base, flavored with Varlhona cocoa and butter. The second layer is a vanilla and cream cheese filling. The final tier is a layer of milk-chocolate fudge, almost like a rich brownie. And to top off all this goodness is a dusting of icing sugar
If you’re saying WoaH, I hear you. This is such a guilt-inducing treat that I recommend people to take it in small doses…tiny cubes to pop into your mouth and allowed to melt into a gooey flavor explosion. No large cake-size slices for this, no. It’s only redeeming quality… it is not overly sweet. The tang of the cream cheese works especially well to counter the sweetness of the milk chocolate, and the biscuit base is very mildly sweetened, to allow for the cocoa flavor to come through. This truly is a magnificent recipe.
It takes a bit of work to set the three layers seperately, but really, this is a dessert that is sure to impress and make it seem like all that slogging away in the kitchen was worth it.
Triple Decker Fudge Slice
(recipe adapted from Periplus’ Superb Slices- makes one 9″ slice, about 36 servings)
For the dark chocolate base:
60g/2 oz. butter, melted and cooled
1/2 cup flour, sifted
2 tbsp Varlhona cocoa, sifted
2 tbsp castor sugar
1 tbsp milk
1/2 tsp vanilla
For the vanilla cream cheese layer:
250g/8 oz. cream cheese, softened
1/3 cup castor sugar, preferably vanilla sugar
1 egg, lightly beaten
1 tsp vanilla
For the milk chocolate fudge layer:
125g/4oz. milk chocolate, chopped
125g/4oz. butter, chopped
1/2 cup sugar
1/4 cup plain flour
icing sugar, for dusting
- Grease a shallow 9″ square tin well and line the bottom with greaseproof paper. Lightly grease the paper.
- For the bscuit base: Sift together the flour and cocoa, stir in the castor sugar. Stir in the melted butter, vanilla essence and milk. Bing the mixture together into a dough and knead on a tabletop for a minute or so, until the dough is no longer sticky and is smooth. Lightly dust the surface with flour if neccessary. Press the dough evenly onto the base of the tin and freeze it for 30 minutes.
- Preheat the oven to 350 degree F. Bake the frozen pastry base for about 20 minutes, until the top looks a little dry. Remove from oven and cool.
- While the biscuit base is cooling, prepare the vanilla layer: Cream the cheese with electric beaters until smooth. Add in the sugar and cream together until light and fluffy. Add in beaten egg and vanilla essence, beat until mixture is smooth. Slowly pour mixture onto biscuit base and place the tin in the freezer for the vanilla filling to set.
- Meanwhile, reduce the oven temperature to 315 degree F.
- For the chocolate fudge layer: Melt the chopped milk chocolate and butter over very low heat until the mixture is smooth. In a seperate bowl, whisk together sugar and eggs. Stir the egg mixture into the melted chocolate mixture with a wooden spoon. Gently stir in the flour with the spoon until it is JUST combined.
- Pour the fudge filling carefully over the vanilla layer, smoothing the surface with a spoon if neccessary. Bake at 315 F fro 40-50 minutes, until the filling seems set.
- Cool in tray for about 20 minutes, then run a sharp knife along the edges of the pan, overturn the slice to peel off the parchment paper, and then upturn the cake onto your sercing dish. Dust with icing sugar before cutting into slices to serve.