MOCHA HEDGEHOG SLICE

PREP + COOK TIME 20 MINUTES (+ STANDING & REFRIGERATION) MAKES 40

1/3 cup (50g) raisins

¼ cup (60ml) hot espresso coffee 400g dark eating chocolate,

chopped coarsely

155g butter, chopped coarsely

1 egg

¼ cup (55g) caster sugar

185g plain shortbread biscuits,

chopped coarsely

1 cup (140g) unsalted macadamias,

roasted, chopped coarsely

1 Combine raisins and coffee in a small bowl; stand for 1 hour.

2 Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 5cm over sides.

3 Stir chocolate and butter in medium heatproof bowl over a medium saucepan of simmering water (don’t let base of bowl touch water) for 5 minutes or until smooth. 4 Beat egg and sugar in small bowl with an electric mixer until thick and doubled in volume. Stir into chocolate mixture. Fold the coffee mixture and remaining ingredients into egg mixture.

5 Spread mixture into pan; level surface. Cover surface with plastic wrap. Refrigerate for 3 hours or until firm. You can make this slice up to 4 days ahead. Store in an airtight container in the fridge.