Debbies Chocolate Slice Recipes

CHOCOLATE DELICE

Steps:

• Preheat the oven to 180°C/fan 160°C/350 °F/gas 4.
• Lightly grease a 33cm x 23cm (13in x 9in) tin and line with nonstick baking parchment.
• Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.
• Separate the eggs into different bowls.
• Place the sugar and egg yolks in a stand mixer's bowl and whisk until light and creamy. Pour in the chocolate and stir until evenly blended.
• In a separate bowl, whisk the egg whites until stiff.
• Stir a large spoonful of the egg whites into the chocolate mixture.
• Mix gently, then fold in the remaining egg whites and the sieved cocoa powder.
• Spread the chocolate mixture evenly in the prepared tin.
• Bake for about 20 minutes or until firm.
• Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cold.
• Using a 23cm (9in) springform cake tin as a sort of cookie cutter. Cut a circle out of sponge, then place it inside the springform cake tin. The base is now ready.
• Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Set aside.
• Lightly beat the egg in a bowl.
• Bring the cream and milk to the boil, then pour onto the egg, whisking vigorously. Slowly whisk this mixture into the melted chocolate.
• Leave it to settle for a little while and skim off any bubbles should they pop up.
• Pour the mixture over the chocolate sponge base in the spring form tin.
• Allow to cool for 30 minutes, then chill for at least 6 hours but preferably overnight.
• Soak the gelatine in water until soft, then squeeze it dry. Set aside.
• Place the water and caster sugar in a saucepan and bring to the boil.
• Simmer for 4 minutes, then add the cocoa powder and cream.
• Bring the mixture back to the boil and simmer for another 3 minutes.
• Remove from heat.
• Stir in the gelatine until it's dissolved.
• Pass the chocolate glaze through a sieve then let it cool down to 35°C.
• Pour the glaze evenly over the delice filling and leave to cool in the fridge for at least an hour.
• Carefully release the chocolate delice from the springform tin and place it on a serving plate.
• [Optional] Sprinkle with golden starts and serve with berries and ice cream. Enjoy!

DEBBIE'S CHOCOLATE SLICE

Steps:

• Preheat oven to 180C (350F).
• Sieve flour and cocoa into a mixing bowl.
• Add sugar and coconut.
• Mix in vanilla extract, butter and egg. (I do the mixing in the food processor, but a wooden spoon in a big mixing bowl will do just as well).
• The mixture should now resemble moist breadcrumbs.
• Empty mixture into a shallow, greased lamington (bar) tin measuring approximately 27cm x 17cm (11" x 7").
• Using your fingers, spread mixture evenly into tin. If you need help to get it smooth on top, use the back of a spoon or roll the side of a glass over it, but don't press down too hard. It doesn't have to be perfectly smooth.
• Now bake in the oven for 10-15 minutes until slightly firm.
• While it's baking, make the icing sugar by combining all the ingredients in a bowl and beating with an electric mixer.
• While the slice is still warm, spoon over icing and smooth out evenly.
• Allow it to cool a little more and then sprinkle over some more coconut and, if you like, decorate with glace cherries.
• While still warm-ish, cut into squares, but don't remove the squares until it's completely cool.

LITTLE DEBBIE STRAWBERRY WHITE CHOCOLATE CHEESECAKE TRIFLE

Steps:

• In large bowl beat softened cream cheese until fluffy.
• slowly add milk.
• beat in instant pudding mix.
• once thickened fold in 8 oz container cool whip.
• Slice Little Debbies in 1 inch pieces.
• Put layer of sliced Little Debbies in trifle bowl so the spiral side faces out (it looks pretty).
• top with half of pudding mixture.
• top that layer with half of pie filling.
• top with half of cool whip.
• repeat layers until trifle bowl is filled cool whip will be on top.
• cover with plastic wrap and place in fridge can be made up to 2 days in advance make sure you keep in fridge until ready to serve keep leftovers in fridge!