Page 192 - COMING UNSTUCK by Sara tuck
P. 192
dark chocolate, I love these naughty little
morsels, perfect for nibbling
rum & raisin slice while playing late-night cards
with a few mates.
Makes around 30 pieces Put the raisins, rum and zest in a container, give it a good stir
around, then cover and leave it overnight. Line an 18cm x 20cm
1 cup raisins (7 in x 8 in) slice tin with baking paper. Put the chocolate in
⅓ cup dark rum a bowl over a pot of simmering water. Add the sweetened
finely grated zest of 1 orange condensed milk and cream and whisk gently as it melts,
300g (10½ oz) dark chocolate until smooth. While the chocolate is melting put the biscuits
(I use 70% cocoa solids), in a sealed plastic bag and take to it with a rolling pin – basically
roughly chopped smash them into small broken pieces. Add the broken biscuits,
⅓ cup sweetened condensed raisins (and any soaking rum), and almonds to the chocolate
milk and stir to combine, then pour into the tin. Flatten out a bit
¼ cup cream (heavy cream) then top with the reserved almonds. Leave to cool in the
125g (4½ oz) round wine fridge for 4 hours or overnight, then slice into pieces – it is
(plain) biscuits (cookies) super rich, so I cut mine into 32 small slices. Decorate with gold
½ cup lightly toasted almond flakes if desired.
slivers (reserve 2 tbsp)
1 tsp gold flakes (optional)
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