METHOD – (Makes 1 tray – 12-14 pieces dependant upon size cut based on the above recipe).
Using the ingredients listed above for the “Cake”, mix all of the ingredients together to form a batter by hand and deposit into a well greased or lined baking tray/sheet approx. 25 x 17.5 cm (10 x 7 inches).
Bake in the oven at 160-170ºC (320-330ºF) Gas Mark 3 – 4 for around 20-25 minutes until baked. Allow to cool.
Using the ingredients listed above for the “Topping”; cream the butter or margarine in a bowl using a spoon until soft, beat in the icing sugar which has been sifted and also add the water to produce a fairly firm spreading consistency. Finally melt the plain chocolate and blend in.
Alternatively you can use a “ready made to use” chocolate topping/frosting.
Cover the sheet of cake with the prepared “Topping” and finish with some sprinkled crushed walnuts. Allow to set.
Cut into fingers 4 x 7.5 cm (2 x 3 inches) as illustrated in the picture.
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Why not try a white chocolate topping - lovely as a treat for Christmas - as it looks like snow! Deb the Bread