Recipe: 00280 Title : Chocolate Peppermint Slice Author: Moira Furber Date : August 1995 _________________________________________________________________________ 2/3 cup self raising flour 1/4 teaspoon bicarbonate of soda 1/3 cup castor sugar 30g butter 1/3 cup water 1 egg PEPPERMINT FILLING 21/4 cups icing sugar 1tablespoon oil 2tablespoons milk approx peppermint essence CHOCOLATE TOPPING 125gdark chocolate chopped 90g unsalted butter Grease a 25x30cm Swiss roll pan, line base with paper,grease paper. Sift flour, cocoa and soda into small bowl of electric mixer, add sugar, butter and water; beat on medium speed for two minutes. Add egg, beat until combined. Spread mixture into prepared pan. Bake in moderate oven for about 20 minutes; cool in pan. Spread base with filling, refrigerate until set, spread with topping, refrigerate until set before cutting. Peppermint filling: Combine sifted icing sugar and oil in snall heat proof bowl, stir in enough milk to make a stiff paste; flavour with essence. Stir over hot water until spreadable. Chocolate topping: Melt chocolate and butter over hot water. Some other chocolate toppings to experiment with: 1. Rich Chocolate Glace Icing 90g dark chocolate, chopped 1 teaspoon Vegetale oil 1/4 cup (60ml) water 2 cups (320g) icing sugar mixture approx Combine chocolate, oil and water in a medium saucepan, stir over a low heat until chocolate is melted. Gradually beat in enough sifted icing sugar to give a smooth spreading cosistency. Sour Cream Chocolate Glaze 100g dark chocolate chopped 60g unsalted butter 1/2 cup icing sugar 1/4 cup sour cream Combine all ingredients insmall saucepan, stir over low heat until smooth. Bring to boil, simmer uncovered, 2minutes; cool 5minutes before using. -=-=-=-=-=-=- _________________________________________________________________________