Double layer chocolate fudge slice (grain free/nut free)

Here’s a bit of mid-week decadence you surely won’t be able to resist!!

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Just a note on the egg in the fudgey icing, technically it will still be raw. Using raw eggs doesn’t bother me (in fact, raw eggs are a powerhouse of nutrients), but if it you are concerned you can pastuerise the egg in 60 degree C water for a few minutes to kill any potential bacteria on the shell. The heat from the chocolate mixture should be enough to kill anything, but if you wish to be more cautious please do. If you wish to leave the egg out of the icing altogether it will still be nice, but the egg makes it much more lush.

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Base:

200g butter, melted
1/2 cup coconut flour
2 eggs
1tbsp stevia (or about 1/2 cup rapadura/coconut sugar)
1/4 cup cacao powder

Preheat oven to 160 degrees C (fan forced). Add all ingredients to a food processor and process till well combined (speed 5, 30 seconds). Spread into a lined 8×8 baking dish and flatten with wet hands or another piece of baking paper and remove. Bake for 15 minutes and let cool completely in dish.

 

Fudge icing layer:

100g dark chocolate (70% or higher)
100g cream cheese, room temp
80g butter, room temp
1 egg

Over very low heat/double boiler/thermal cooker, melt dark chocolate, cream cheese and butter and stir till combined (speed 3, 60 degrees, 5 minutes). Turn off heat and while whisking continuously add in the egg, continuing to whisk until incorporated and smooth (speed 4/5, 15 seconds, add egg through MC hole). Pour over base and refrigerate till set.

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Enjoy x

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