Makes 20 small squares
It’s no secret that chocolate and orange is one of my all time favourite combos, so of course I think this slice is rather nice! I’ve updated the recipe from the original with some new pics and of course, a Thermomix conversion.
Making this slice requires some patience, not because it’s technically challenging but because there’s some chilling required, but it’s all good, because while your slice chills, you can too! The trick, here is to wait for the chocolate to well and truly set, unless you like your squares deconstructed. I’m not judging, just sayin’!
These squares are just delightful with the zestiness of the orange, the bitterness of the dark chocolate and the sweetness of the glaze – it really is a taste trifecta! There’s all kinds of textures going on too, with the chocolate base, the polenta-y almond cake and the melt in the mouth glaze. I promise you, this is one time when it really is hip to be square!
Ingredients – Traditional
180g dark eating chocolate, melted
120g sour cream
100g caster sugar
90g unsalted butter, softened
150g self-raising flour
85g polenta
40g ground almonds
2 teaspoons finely grated lemon rind
FOR THE ORANGE GLAZE
80g pure icing sugar, sifted
½ teaspoon finely grated orange rind
1-2 tablespoons orange juice
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Grease 20cm x 30 cm ) rectangular pan and line base and long sides with baking paper. Top with a strip of foil, extending it 5 cm over the sides.
- Spread melted chocolate evenly over the foil base of pan. Put in the fridge for about 10 minutes or until firmly set.
- Then, beat sour cream, sugar and butter in small bowl with electric mixer until smooth and creamy. Add sifted flour, polenta, almonds and lemon rind. Beat on medium speed for about 3 minutes or until the mixture is paler in colour. Spread the batter over chocolate.
- Bake for about 25 minutes. Cool the slice in pan for about 10 minutes, then refrigerate (placing a tea towel under the still warm tin) for about 30 minutes or until the chocolate sets.
- When the chocolate has set, make the orange glaze by simply mixing all the ingredients in a small bowl.
- Carefully turn the slice top side down onto a board; then carefully remove the foil and paper from the base. Turn the slice top side up and spread slice with the glaze.
- Refrigerate until set before cutting into squares.
Ingredients – Thermomix
180g dark eating chocolate, melted
40g raw almonds
100g raw sugar
120g sour cream
90g unsalted butter, softened
150g self-raising flour
85g polenta
2 teaspoons finely grated lemon rind
FOR THE ORANGE GLAZE
80g pure icing sugar, sifted
½ teaspoon finely grated orange rind
1-2 tablespoons orange juice
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Grease 20cm x 30 cm ) rectangular pan and line base and long sides with baking paper. Top with a strip of foil, extending it 5 cm over the sides.
- Spread melted chocolate evenly over the foil base of pan. Put in the fridge for about 10 minutes or until firmly set.
- Mill 40g raw almonds in TM for 8 seconds on speed 7. Set aside.
- Add raw sugar to TM bowl and mill for 3 seconds on speed 9.
- Insert butterfly and add sour cream and butter and mix for 30 seconds on speed 4. Scrape down sides of bowl and repeat for another 30 seconds on speed 4. Remove butterfly.
- Add flour, polenta, almonds and lemon rind. Mix for 10 seconds on speed 4. Scrape down sides of bowl and repeat for another 10 seconds on speed 4.
- Spread the batter over chocolate.
- Bake for about 25 minutes. Cool the slice in pan for about 10 minutes, then refrigerate (placing a tea towel under the still warm tin) for about 30 minutes or until the chocolate sets.
- When the chocolate has set, make the orange glaze by simply mixing all the ingredients in a small bowl.
- Carefully turn the slice top side down onto a board; then carefully remove the foil and paper from the base. Turn the slice top side up and spread slice with the glaze.
- Refrigerate until set before cutting into squares.
Other info
Prep and Cooking time: 45 minutes (+refrigeration)
To store… Store squares in an airtight container in the fridge for up to 3 days.
