Chocolate Slice with Chocolate Sour Cream Ganache
from Janelle Bloom's My Favourite Food for All Seasons
125g butter, chopped, at room temperature
3 tablespoons cocoa powder
1 cup brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1 cup self-raising flour
1/2 cup desiccated coconut
4 Weet-bix cereal biscuits, crushed
For the Ganache:
200g dark chocolate
1/3 cup sour cream, at room temperature
Make the Slice:
Preheat the oven to 180 degrees C. Grease and line the base and sides of a 20cm square cake pan with non-stick baking paper.
Place the butter in a large heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute on medium-high/70% for 2 minutes or until melted & smooth.
Stir in the cocoa, brown sugar until dissolved. Add the egg, vanilla, flour, coconut and 'Weetbix' and mix well.
Press into prepared pan.I use a straight-sided glass to roll over it and make it even all over. Bake for 18-20 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool.
Make the Ganache:
Melt chocolate in a clean, dry microwave-safe bowl, stirring every minute with a metal spoon, for 2 minutes on medium/50% or until just melted. Stir in sour cream. Heat for 20- 30 seconds medium/50% if chocolate seizes up when you add the cream. Spread the ganache over the cool slice. Allow to set before cutting into pieces