Chocolate and hazlenut slice

Photography by Sue Ferris

The great thing about a winning combination like chocolate and hazelnut is there's no need to go to any trouble — let the flavours speak for themselves.

Cooking Time

20 minutes

Ingredients (serves 8)

• 12 savoiardi (sponge finger biscuits)
• 80ml (1/3 cup) chocolate or hazelnut liqueur
• 1 x 600ml ctn thickened cream
• 160g (1/2 cup) chocolate-hazelnut spread
• 75g (1/2 cup) dry-roasted hazelnuts, finely chopped
• Cadbury Flake bar, crumbled

Method

1. Line the base of a 5cm-deep, 20 x 20cm (base measurement) square dish with half the savoiardi, cutting the fingers to fit. Drizzle over half the liqueur.

2. Use an electric beater to beat the cream in a bowl until firm peaks form. Stir in the chocolate-hazelnut spread.

3. Spread half the cream mixture over the savoiardi. Sprinkle over half the hazelnut. Top with remaining savoiardi. Drizzle over remaining liqueur. Spread over remaining cream mixture. Cover with plastic wrap and place in the fridge for 4 hours or overnight to develop the flavours.

4. Combine the Flake bar and remaining hazelnut in a bowl. Sprinkle the chocolate mixture over the slice.

Notes

With a twist: Lemon & almond slice: Replace the chocolate or hazelnut liqueur with Cointreau liqueur. Replace the chocolate-hazelnut spread with lemon curd. Replace the finely chopped dry-roasted hazelnuts with flaked almonds.