| Servings | pieces |
Ingredients
Base:
- 60 grams Butter melted
- 1/3 cup Caster Sugar
- 1 Egg beaten
- 1 cup Plain Flour + 2 tablespoons extra
- 1/4 teaspoon Baking Powder
- Pinch Salt
Jam Layer:
- 1/3 cup Raspberry Jam
Marshmallow Layer:
- 2 dessertspoons Gelatine Powder
- 1 cup Water
- 1 cup Caster Sugar
- 1 cup Icing Sugar sifted
- 1 teaspoon Vanilla Essence
Chocolate Layer:
- 185 grams Dark Chocolate broken into pieces
- 50 grams Unsalted Butter extra
Ingredients Base:
Jam Layer:
Marshmallow Layer:
Chocolate Layer:
| |
Instructions
- Preheat oven to 180 degrees C/ 160 degrees C fan-forced. Grease a 3cm deep 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.
- Melt butter. In a heavy-based saucepan, melt butter slowly, then when completely liquid, raise heat and allow to froth, stirring constantly. As froth subsides, butter will begin to stick to pan, creating a brownish substance on surface of the pan. This is good. The butter should now have a butty aroma. Once the butter has browned, take off heat immediately, before it burns. Set aside to cool slightly.
- Add sugar and egg and mix well. Add sifted flour, baking powder and salt and stir until dough comes together. Press mixture into prepared pan. Bake for 15 minutes, or until golden. Spread warm base with jam.
- Meanwhile, soak gelatine powder in 1 cup of water, give at least 10 minutes to soak properly). Add 1 cup caster sugar and dissolve gently in a saucepan over low heat, then raise heat and boil for 8 minutes. Allow to cool slightly and then add 1 cup of sifted icing sugar. In a large, deep bowl, beat with electric mixer until white and thick, should take about 3 minutes. Add vanilla essence, and beat until well combined. Spoon almost all of the mixture over jame layer and place into the fridge to set.
- Place the chocolate and butter into a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat. Use a dry metal spoon to stir gently for 2 minutes or until chocolate melts and is smooth. Pour evenly over marshmallow layer and smooth the surface with a knife.
- Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes, or up to 30 minutes as this will stop the chocolate from cracking, before cutting with a hot knife and serving.
Recipe Notes
Marshmallow Layer will make a little more than needed. Lightly grease a small plastic container and pour the excess in. Place in the fridge for a few minutes to set.
Share this Recipe