My four sons love this layered chocolate slice.
600g self-raising flour
50g unsalted butter, melted, cooled
300ml sour cream
1 cup sugar
200g good quality dark chocolate, grated
6 tablespoons corn flour
1 cup sugar
50g unsalted butter
1) Mix flour, eggs, butter, sour cream and sugar in a bowl until combined into a dough. Knead until dough is shiny and not sticky.
2) Divide into 5 balls, and roll out each ball into 20 x 30cm rectangles and about 5mm thick. Bake one at a time on baking paper on the back of a tray in the oven at 150C or 10 mins (do not overcook). Lift baking paper to remove pastry and set on the benchtop to cool.
3) While pastry is cooling, prepare the filling. Mix together 1/4 cup (60ml) of the milk with the corn flour. In a heavy-based saucepan, heat the rest of milk over medium-low heat with the chocolate, sugar, butter and the corn flour mixture. Stir until it thickens.
4) Pour some filling & spread over each pastry sheet, pressing so sheets stick together. Spread the same filling over the top sheet. Refrigerate for several hours before slicing.
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