Ingredients
Base
- 250 g plain sweet biscuits, such as granita
- 125 g unsalted butter
Filling
- 1 egg, lightly beaten
- 1 Large Orange, rind finely grated
- 160 g thickened cream
- 130 g caster sugar
- 60 g dark chocolate
- 1 tablespoon cocoa powder
Icing
- 1 1/4 Icing sugar mixture, cups
- 2 teaspoons unsalted butter, softened
- 1 orange, juiced
- 3 drops orange food colouring, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C. Grease a 3cm deep, 17x28cm (base) slab pan and line with baking paper.
Melt butter at 37 degrees speed 5 for 1 minute. Scrape down bowl and then repeat process another 2 times.
Add biscuits and process for 10 seconds on speed 6.
Place mixture in prepared tin and press mixture into tin. Refrigerate for 30 minutes or until firm.
In clean TMX bowl place chocolate and grate for 5 seconds on speed 8. Scrape bowl with spatula and then melt for 1 minute 50 degrees on speed 3.
Scrape down bowl and add cocoa and sugar and mix for 20 seconds on speed 5.
Scrape down bowl and add orange rind, cream and egg and mix for 20 seconds on speed 6.
Pour over biscuit base. Bake for 25 minutes or until topping is set. Remove from oven and cool completely in pan.
Mix icing sugar, butter and 2 tablespoons orange juice in a small bowl until smooth. Stir in food colouring (if using), 1 drop at a time.
Spread icing over slice. Cut into pieces. Serve.
Base
Filling
Icing
Tip
Recipe converted and adapted from SFI March 2006.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Recipe is fantastic and unique.
Made a gluten free version by replacing the biscuit with arrowroot scotch fingers.
It was not ready until completely chilled by the fridge - fell apart at room temperature. The icing is particularly runny if it's not chilled.
Looks fine without the food colouring in the icing.
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