The timeless combo of mint and chocolate is enhanced by the textures of a buttery cake base and puffy marshmallow filling.
Ingredients
For the base
- 125g butter — softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 cup flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 200g chocolate
- 1 tablespoon oil
For the mint marshmallow
- 1 cup cold water
- 2 tablespoons gelatine
- 1 cup sugar
- 2 tablespoons lemon juice
- 1 cup icing sugar
- ½ teaspoon peppermint essence
- A few drops of green food colouring
Method
For the chocolate and mint marshmallow slice
- Preheat the oven to 180°C (160°C fan bake). Line a 28 x 18cm slice tin with baking paper.
- To make the base, cream the butter and sugar until light and fluffy. Add the vanilla.
- Whisk the flour, cocoa and baking powder in a separate bowl, then fold into the butter mixture.
- Press into the prepared tin and bake for 18–20 minutes until the base has slightly risen. Leave to cool.
- To make the Mint Marshmallow, place the water in a large saucepan. Sprinkle the gelatine over the top and set aside for 5 minutes.
- Add the sugar and lemon juice and stir over a low heat until the sugar has dissolved.
- Bring to the boil, then continue to boil for 8 minutes without stirring. Remove from the heat and set aside for about 20 minutes until lukewarm.
- Add the icing sugar and peppermint essence and beat with an electric beater for about 5 minutes or until the marshmallow is glossy and thick.
- Beat in the green food colouring a drop at a time until your desired colour is achieved.
- Spread the marshmallow evenly over the base. Set aside to set.
- To make the chocolate topping, break the chocolate into a microwave-safe dish, add the oil and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
- Spread over the marshmallow and leave to set.
- Cut into 16 pieces using a hot knife (this will stop the chocolate from cracking).