This simple slice recipe is so amazing you will make it again and again.
For the base, preheat oven to 180°C. Combine all the ingredients in a food processor and blitz until combined. Spray baking tray with oil and line with baking paper. Place the biscuit base into the tray and tamp down flat.
Bake for 10-15 minutes. Remove and allow to cool in the tray
For the curd, in a bain-marie combine 4 eggs, 2 egg yolks sugar and orange rind. Add the orange juice and Marnier, whisk gently but constantly for 15 minutes or until it begins to thicken.
Add the butter in small cubes, whisking as you add it until it is all combined.
Pour over the prepared base and place in the fridge to chill.
For the chocolate top, melt the dark chocolate in the bain-marie. Once melted whisk in the vegetable oil. Let cool but while still liquid pour over the chilled orange curd and smooth, place back in fridge. Melt the white chocolate in the bain-marie and place in a piping bag. Pipe a lattice over the chocolate layer using a number 2 tip. Slice into 12 portions.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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