Photo by Chris Court, William Meppem, Anson Smart, Ben Dearnley
Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.
Recipe information
Yield
8–10 servings
Ingredients
1
/3 cup (80ml) single (pouring/light) cream
400
g dark chocolate, chopped
100
g unsalted butter, chopped
175
g store-bought plain shortbread biscuits/cookies
Cocoa powder, for dusting
Need to make a substitution?
Preparation
Line an 8cm x 20cm loaf tin with non-stick baking paper. Place the cream, chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Pour one-third of the chocolate mixture into the tin. Arrange half the shortbread in the tin. Pour half the remaining chocolate mixture over the shortbread. Repeat with the remaining shortbread and chocolate and smooth the top. Refrigerate for 3–4 hours or until set. Remove the slice from the tin and dust with cocoa. Slice, using a hot knife, to serve.
From Modern Baking: Cakes, Cookies, and Everything in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers.
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