Chocolate Fudge SliceMy mum moved into a new nursing home two months ago. I say new, because she has been living in residential care for 6 years now. It was great, but my father needed to downsize and providentially, there was a room in the high-care facility right next door to Dad’s new retirement unit. We miss the old place. As far as nursing homes go, it was one of the best. Although everyone was elderly, the atmosphere was never morose. The carers and other staff there were personal and friendly, and they always could make Mum smile.

Adding butter to sugarCocoa and flourMaking ganache

There was a chart hanging in Mum’s room that described in some detail her personality, values and interests (before she got sick, obviously) and this was used to guide management and therapists’ decisions on what activities and events to include her in from week to week. She had always been an avid cook, so could often be found observing the other ladies bake on a Thursday afternoon. Theo and I would visit regularly on a Thursday, so if we were very lucky, we would be offered a taste of what the ladies had made that day.

Chocolate Fudge SliceChocolate Fudge SliceChocolate Fudge Slice

Though my Dad would always sample what was on offer, I would rarely take the opportunity… except when it was chocolate. There was one day they had made this chocolate fudge slice, and though I enquired about the recipe, the reply was simply that it was Thelma’s family secret, and I never did get my hands on it… until now! I was browsing an old cookbook, and realised the recipe had been sitting under my nose the whole time! Like many slice recipes, it’s an Aussie classic that has never really lost popularity.

Chocolate Fudge SliceChocolate Fudge Slice

Chocolate Fudge Slice {vegan, gf}
An Aussie classic, with a modern twist.

125 g dairy-free margarine, melted
1 cup brown sugar, firmly packed
1 flax egg (instructions below)
1 cup plain (all-purpose) gluten-free flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 cup desiccated coconut
½ cup almond meal

For the ganache:
¼ cup plant milk
130 g (¾ cup) dairy-free chocolate, chopped

2 tablespoons desiccated coconut, extra

Preheat oven to 180 degrees Celsius. Grease and line a 23 cm (9-inch) square cake tin.

Prepare flax egg by measuring 1 tablespoon ground flax seed into a bowl, then adding 3 tablespoons water. Whisk with a fork until smooth and beginning to thicken.

Combine melted margarine, sugar and flax egg in a large mixing bowl. Sift over flour, baking powder and cocoa, and then add coconut and almond meal. Stir to combine. Press into lined pan and bake for 15 min or until just firm.

Make ganache: place chocolate in a heatproof bowl. Heat milk in saucepan over low heat until very hot, almost boiling. Pour hot milk over choc chips, leave to sit undisturbed for a few minutes, then stir with a spatula until smooth. Pour over slice, and top with extra desiccated coconut or your favourite sprinkles.

Set aside to cool completely in pan. Cut into pieces. Serve.

Adapted from Stay at Home Mum


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