These super cute slices are not only delicious but super easy to make, with no baking needed.
Why not leave one of these for Santa to eat of Christmas eve?
These can either be made in one tin, to make 6 very generous portions or alternatively divide the mixture between 2 tins for a shallower slice.
Making the chocolate crunch layer
Line your tin with cling film
- Crush the biscuits in a bowl with the end of a rolling pin.
- Melt together the butter, cocoa, vanilla extract and castor sugar until everything has melted and dissolved. Leave to cool slightly.
- Mix in the eggs.
- Stir in the biscuits, vanilla and cherries and pour straight into the prepared tin. Flatten the top with a spatula.
Making the chocolate topping
- Place the chocolate in a heatproof bowl.
- Heat the cream till it comes to the boil. Immediately pour over the chocolate and stir untill the chocolate is fully melted.
- Pour onto the chocolate crunch layer, making sure that the whole surface is covered.
- Leave to set at room temperature before transferring to the fridge.
Decorating your Rudolph slices
- Cut your ‘cake’ into 6 slices.
- Decorate each slice with eyes, a cherry and 2 pretzels.Chocolate crunch layer:
- 420g plain biscuits (I used Rich Tea)
- 210g butter
- 210g caster sugar
- 60g chopped glace cherries (you could use raisins, sultanas etc)
- 60g cocoa powder
- 3 eggs, beaten
- 1 tsp vanilla extract
If you are making 2 shallower cakes, you will need to double the topping.
- 100g milk chocolate, chopped
- 100g cream, double or whipping
- Chocolate pretzels
- Glace cherries x 6
- Wilton’s large edible eyes