EVERY NOW and then I end up with a recipe on this page that deviates from what I try to offer each week - a healthy meal that won't break the budget.
This is one of those weeks; I tried and tried to justify the wickedness of the ingredients but in the end there is absolutely nothing nutritionally sound about today's recipe - but I believe a little indulgence is good for the soul, if not the waistline.
The secret is, as always, portion control; if you make something like a batch of cupcakes with cream cheese frosting or today's easy chocolate fudge slice, it won't do too much harm if you keep control over how much of the treat you eat.
One cupcake or piece of slice won't kill you, especially if you follow it with a bit of exercise.
If you have poor self control (as I have a lot of the time) only make treats when there are a lot of guests descending upon you or if you have friends or family members with whom you like to share indulgent goodies.
As soon as I photographed this recipe I popped most of the squares into a plastic container and marched them over to my chocolate-loving neighbours; they are responsible for how much they eat of it!
The four squares I kept have been cut in half and I will allow myself one per day with a cuppa - I hope; that's the plan anyway.
I have given two recipes for the topping. The first is much sweeter, so if you prefer more of a bittersweet taste, try the chocolate ganache instead of the frosting.
No-bake chocolate fudge slice
125g unsalted butter, cubed
1/2 cup caster sugar
1 tspn vanilla essence
1 1/2 tblspn baking cocoa
1 free-range egg, lightly beaten
250g packet plain sweet biscuits, roughly crushed
100g walnuts, roughly chopped
2 cups pure icing sugar
1/4 cup cocoa powder
40g butter, melted
2 tblspn boiling water
2 tblspn chocolate sprinkles
Alternative / Ganache
125g cooking chocolate
1 tblspn milk
1 tblspn golden syrup
Grease a 16.5cm x 26cm slab pan with a little butter and line with baking paper.
Place butter, sugar, vanilla and cocoa in a small saucepan over medium-low heat. Heat gently, stirring occasionally for 3 to 4 minutes or until butter melts. Set aside for 5 minutes to cool.
Add egg to chocolate mixture while whisking vigorously to combine - you don't want the egg to cook.
Place saucepan over low heat. Cook, whisking constantly, for 10 minutes or until mixture is thick, glossy and smooth.
Add biscuits and walnuts and stir to combine. Spoon into prepared pan and smooth the surface. Cover and refrigerate for 2 to 3 hours or until set.
Frosting: Sift icing sugar and cocoa together into a bowl. Add butter and boiling water. Stir until smooth. Spread frosting over slice and dust with chocolate sprinkles. Allow icing to set. Slice and serve.
Ganache: Melt the chocolate and butter in a double boiler. Stir until smooth, remove from heat. Add remaining ingredients, stir until combined. Spread over slice and refrigerate until set.
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