IN SEASON
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G
NO− BAKE
BLACK FOREST SLICE
If you want to be super indulgent, you can decorate the top of each square with a chocolate-dipped cherry as well.
Makes 30
400g plain chocolate 100g golden syrup 200g butter, plus another 6 tbsp 2 tbsp Kirsch (optional)
400g chocolate digestive biscuits, broken into pieces 400g morello cherry compote
YOU WILL NEED:
25cm square loose-bottomed cake tin, greased and lined 30 cake cases
1 Break the chocolate into squares and place in a heatproof bowl with the syrup and butter over a pan of simmering water. Simmer
until the chocolate melts and the mixture becomes smooth and glossy, stirring occasionally.
2 Stir in the Kirsch, if using, chocolate digestive pieces and cherry compote. Stir well so that everything is coated in the chocolate mixture.
3 Spoon the mixture into the cake tin and press down to level with the back of a spoon. Leave to chill in the refrigerator for at least 3 hours.
4 Cut the square into 3 equal rectangles, then cut each into 10 thin slices and place in the cake cases to serve. These cakes will store in the refrigerator for up to 3 days.
No-Bake Cakes & Treats by Hannah Miles, published by Lorenz Books
ain access to an online kitchen
academy designed to help anyone master the art of home cooking at their own pace. Helping to expand knowledge of both food and cooking, from essential skills and mastering the jargon to repertoire building and delving into the science behind the techniques, The Devilled Egg is packed full of downloadable recipes, cooking tutorials and essential learning resources.
With new seasonal recipes and tutorials added weekly and direct access to the experts through the academy’s online community, The Devilled Egg is on hand 24 hours a day to provide guidance, inspiration and plenty of geeky facts for home cooks to get their teeth stuck into.
To enter, visit
thedevilledegg.com/journal Closing date:30th September 2018
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FOODLOVERMAGAZINE.COM | 15
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