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Quadruple chocolate cream slice
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Prep Time:
435 minutes
Cook Time:
50 minutes
Total Time:
485 minutes
Indulge in a decadent quadruple chocolate cream slice with layers of brownie, white chocolate, and milk chocolate.
Ingredients:
  • 41.20 gm milk
  • 60g butter, chopped
  • 55g (1/4 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 100g 90 % dark chocolate, chopped
  • 2 tsp coffee granules
  • Dark cocoa powder, to dust, optional
  • 155g (3/4 cup) caster sugar
  • 40g (1/4 cup) self raising flour
  • 35g (1/3 cup) dark cocoa powder
  • 150g butter, melted
  • 2 eggs
  • 100g 70% dark chocolate, chopped
  • 20.00 gm boiling water
  • 3.00 gm gelatine powder
  • 1 egg, separated
  • 4.40 gm vanilla extract
  • 200g milk chocolate, melted
  • 300ml Pure Cream
  • 150g white chocolate, chopped
  • 50g butter, chopped
  • 100ml Pure Cream
  • Bulla Double Dollop Cream, to serve, optional
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease and line a 20 x 30cm lamington pan with baking paper, leaving an overhang on all sides for easy removal.
  • In a food processor, blend butter, sugar, flours, chocolate, and coffee until the mixture looks like coarse breadcrumbs. Add milk and process until just combined. Transfer mixture to pan and press evenly for the base. Use a fork to prick the base, then chill in the fridge for 10 minutes to firm up. Bake 10-15 minutes until slightly crisp. Let cool before serving.
  • For the brownie layer, mix sugar, flour, and cocoa in a big bowl. Create a hole in the middle. Add butter and eggs, then mix well. Gently fold in the chocolate. Pour over the cooled base, smooth the top, and bake for 30-35 minutes until almost done. Let it cool completely in the pan.
  • Make the mousse layer by combining water and gelatine in a small heatproof bowl until dissolved. Whisk in vanilla and 1 egg yolk into the melted milk chocolate mixture.
  • In a large bowl, whip 300ml cream until soft peaks form. In a separate bowl, use a balloon whisk to beat the egg white until soft peaks. Gently fold the whipped cream and egg white into the chocolate mixture until smooth. Spread the mixture over the cooled slice and refrigerate for 1 hour until set.
  • In a heatproof bowl, combine white chocolate, butter, and half of the cream. Microwave on High for 1 minute, stirring frequently until smooth. Mix in the remaining cream until the mixture is smooth. Allow the mixture to cool. Spread the white chocolate layer over the slice, smoothing the surface. Refrigerate for 4 hours or until set.
  • Utilize the overhanging baking paper to easily lift the slice from the pan. Cut into slices and serve with a dollop of whipped cream and a sprinkle of cocoa on top.

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