Cooking Pancakes 🥞

This luscious melt-and-stir chocolate slice is a decadent treat to finish a meal,
As a variation, use hazelnuts and dried apricots instead of cranberries and pistachios.

15 mins
2 mins

Line small 16 x 5cm loaf tin with baking paper.

Prep time
Cook time

+ 1
hour chilling
approx 30 slices

Melt the chocolate over a double boiler or in a microwave
(microwave for 1-2 minutes, stirring every 30 seconds). Take it off
the heat when nearly melted. If overheated it can 'clump up' and go
hard. The residual heat will be enough to fully melt it

Makes

350g best quality dark
chocolate, chopped
375ml sweetened
condensed milk
2 tsp vanilla extract
25gicing sugar
125g dried cranberries
75g shelled unsalted
pistachio nuts

Add the sweetened condensed milk and stir until evenly combined,.
then stir in the vanilla, icing sugar, cranberries and pistachio nuts
At this point the mixture willsolidify.
Press the mixture firmly into the prepared loaf tin. Chill until set, then
slice and store in a cool place. This rich chocolate slice keeps for
several weeks in an airtight container.