Ingredients
250g unsalted butter, chopped
2 x 200g blocks dark eating chocolate, chopped
300ml carton thickened cream
2 eggs
250g packet shortbread biscuits
Icing sugar, cocoa powder and coloured cake decorations

1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

2. Place butter, chocolate and cream in a medium saucepan. Stir over a low heat until smooth. Remove from heat and whisk in eggs until well combined. Cool mixture to room temperature.

3. Pour half the cooled chocolate mixture into prepared pan. Arrange half the biscuits over chocolate. Repeat layering, pressing biscuits into chocolate mixture to cover. Refrigerate overnight.

4. Lift slice from pan using baking paper as a guide. Using a hot knife, cut slice into squares.

5. Decorate squares with combined sifted icing sugar and cocoa. Top with coloured cake decorations.

Tip: Slice can be made up to five days ahead. Keep in an airtight container in the fridge. Decorate just before serving.

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