60 g (2 oz) cooking chocolate
1 tablespoon honey
1/4 cup milk
60 g (2 oz) butter
1/2 cup caster sugar
1 egg
1 cup plain flour
1/2 teaspoon baking powder
pinch of salt
1/4 teaspoon bicarbonate of soda
Chocolate Icing to decorate
1 tablespoon honey
1/4 cup milk
60 g (2 oz) butter
1/2 cup caster sugar
1 egg
1 cup plain flour
1/2 teaspoon baking powder
pinch of salt
1/4 teaspoon bicarbonate of soda
Chocolate Icing to decorate
for the nougat frosting
30 g (1 oz) butter
1 1/2 cups icing sugar, sifted
1 teaspoon honey
2 tablespoons milk
1 1/2 cups icing sugar, sifted
1 teaspoon honey
2 tablespoons milk
method
1. Melt chocolate over hot water, add honey and milk.
2. Stir well until combined and cool.
3. Beat butter and sugar until light, add egg and beat well.
4. Fold in sifted dry ingredients alternately with chocolate mixture.
5. Spread in a greased and lined 28 x 18 cm (11 x 7 inch) slab cake tin and bake in a moderate oven 180-190°C (350-375°F) for 30 to 35 minutes until cooked.
6. Turn onto-a wire rack and cool.
7. Spread with frosting, and pipe zig-zag lines of chocolate icing on top.
8. Cut into squares to serve.
2. Add honey and milk and beat well until light and fluffy.
2. Stir well until combined and cool.
3. Beat butter and sugar until light, add egg and beat well.
4. Fold in sifted dry ingredients alternately with chocolate mixture.
5. Spread in a greased and lined 28 x 18 cm (11 x 7 inch) slab cake tin and bake in a moderate oven 180-190°C (350-375°F) for 30 to 35 minutes until cooked.
6. Turn onto-a wire rack and cool.
7. Spread with frosting, and pipe zig-zag lines of chocolate icing on top.
8. Cut into squares to serve.
for the nougat frosting
1. Melt butter until golden brown and pour onto sifted icing sugar.2. Add honey and milk and beat well until light and fluffy.
serving amount
yield: 20 slices
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