Description
Decadent chocolate cream slice with a rich chocolate crust, creamy chocolate filling, and smooth chocolate ganache topping. Perfect for chocolate lovers!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces bittersweet chocolate, finely chopped
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
- Chocolate shavings
- Fresh raspberries
- Powdered sugar
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure everything is evenly distributed so you don’t get pockets of baking soda or cocoa in your crust. This step is crucial for a consistent flavor and texture.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. The mixture should be noticeably lighter in color and texture.
- Beat in the egg and vanilla extract until well combined. Again, scrape down the sides of the bowl to make sure everything is mixed properly. Don’t overmix at this stage, just mix until the egg is fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough crust. Mix until you see no more streaks of flour.
- Divide the dough in half. Press one half of the dough into the bottom of a 9×13 inch baking pan. I like to use my fingers to evenly distribute the dough. You can also use the bottom of a measuring cup to help smooth it out.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are set and the center is slightly firm. Let it cool completely in the pan. This is important so the cream filling doesn’t melt.
- While the first layer is baking, place the remaining dough between two sheets of parchment paper and roll it out to a size slightly larger than the 9×13 inch pan. This makes it easier to transfer.
- Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are set. Let it cool completely on the baking sheet. This layer will be the top of your slice, so handle it carefully.
- Place the bowl of your stand mixer (or a large metal bowl) and the whisk attachment in the freezer for at least 15 minutes. This helps the cream whip up faster and hold its shape better.
- In the chilled bowl, combine the heavy cream and granulated sugar.
- Whip the cream mixture on medium-high speed until soft peaks form. Be careful not to overwhip, or the cream will turn into butter. Soft peaks should hold their shape briefly but will curl over at the tip.
- Add the vanilla extract and whip for a few more seconds to combine.
- In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the bittersweet chocolate until smooth. Be careful not to let the bowl touch the water, and stir frequently to prevent burning.
- This is a crucial step to prevent the chocolate from seizing. Take a spoonful of the whipped cream and gently stir it into the melted chocolate. Repeat with another spoonful. This will gradually lower the temperature of the chocolate.
- Gently fold the tempered chocolate into the whipped cream until just combined. Be careful not to deflate the whipped cream. You want to maintain the light and airy texture.
- Spread the chocolate cream filling evenly over the cooled bottom crust in the 9×13 inch pan. Make sure it’s a nice, even layer.
- Carefully place the second cooled crust layer on top of the filling. If the crust breaks a little, don’t worry, it will still taste delicious!
- Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the filling to set properly and the flavors to meld together.
- Finely chop the bittersweet chocolate and place it in a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chopped chocolate. Let it sit for a minute or two to allow the chocolate to melt.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the softened butter until it is fully incorporated and the ganache is even more glossy.
- Let the ganache cool slightly for about 10-15 minutes, or until it thickens to a spreadable consistency. This will prevent it from running off the slice.
- Spread the cooled ganache evenly over the top crust layer.
- Chill the slice in the refrigerator for at least 30 minutes to allow the ganache to set.
- Cut the slice into squares or rectangles.
- Garnish with chocolate shavings, fresh raspberries, or a dusting of powdered sugar, if desired.
- Serve cold and enjoy your decadent chocolate cream slice! This slice is best enjoyed within 2-3 days. Store in the refrigerator.
Notes
- Chilling time is crucial for the filling and ganache to set properly.
- Tempering the chocolate for the filling prevents it from seizing.
- Don’t overmix the crust dough, or it will become tough.
- Use high-quality chocolate for the best flavor.
- Prep Time: 45 minutes
- Cook Time: 27 minutes