Wednesday, October 30, 2013

Nanaimo Slice

I have been wanting to make this slice for some time now, ever since I tasted it at a local cafe. It is a canadian treat and I had never even heard about it until recently. This no-bake slice is made up of three layers. The first is a chocolatey, nutty, coconut, biscuit crumb base not dissimilar to chocolate slice or a cheesecake base. The middle layer is a custard flavoured buttercream filling and the final layer is a chocolate ganache. 

Richness overload! It is very sweet and indulgent. I probably could have halved the filling in the middle to make it less of a heart-attack-inducing treat. So I ticked this off my bucket list of baked goods (well technically no-bake) and put it on my "stuff to try for realsies list". Now that I have made them myself, I look forward to trying these treats IN Nanaimo, day.

Nanaimo Slice

Adapted from I Wash You Dry

What you will need

For the base
1/2 cup butter, room temperature
5 tbsp cocoa powder
1/2 cup sugar
1 tsp vanilla
1 egg, lightly beaten
1 1/2 cups plain biscuits processed to crumbs (you can use gluten free biscuits)
1/2 cup chopped walnuts
1 cup desiccated coconut

For the filling
1/2 cup butter, room temperature
2 tbs custard powder
3 tbsp cream
2 cups icing sugar

For the topping
115g milk or dark chocolate
3 tbsp butter
2 tbsp cream

What you will need to do

Prepare a slice tin by lining it with baking paper and set aside. Set up a  heatproof bowl over a saucepan of simmering water making sure not to let the bowl touch the water. Place the butter, cocoa, sugar and vanilla in the bowl and whisk until melted and sugar is dissolved. Remove the bowl from the saucepan and quickly add the egg and whisk until combined. Return the bowl to above the saucepan and stir cooking for another 2 minutes. Remove from heat and add the crushed biscuits, walnuts and coconut. Mix until all combined then press into the prepared tin. Place in the fridge to set.

To make the filling, beat the butter, custard powder and cream in a bowl until light and fluffy. Gradually add the icing sugar until light and fluffy and sugar has dissolved. Spread out over the base and return to the fridge.

To make the topping, place the chocolate butter and cream in a heatproof bowl and place over the saucepan of simmering water just like for the base. Stir until melted and smooth. Remove bowl from the saucepan and leave to cool for about 10 minutes. Pour chocolate mixture over the top of the slice and spread out. Return to the fridge until the chocolate has set. Remove from fridge and slice into pieces.

1 comment:

  1. Looks amazing April. Feel free to feed them to me any day! /Choity