Tea and Coffee
Stephen Doyle
HEDGEHOG
Mum used to make this chocolate treat with raw egg chocolate mixture cementing broken biscuits and walnuts. My sister Janelle wrote out the recipe for me and I added some halva bits folded through instead of using as much sugar and biscuit. This updates this classic.
Serve with 1994 Bloodwood Ice Riesling if you still have some lurking in your cellar. The colour would be quite dark brown, almost black.
Ingredients
200g plain sweet biscuits (broken but not pulverised)
200g walnuts (chopped)
100g halva
1T cocoa
3/4 cup caster sugar
1t vanilla paste
115g butter
1 egg
Method
Melt butter and sugar; add well beaten egg, cocoa and vanilla paste. Pour this over broken biscuits chopped walnuts and small pieces of halva. Pour the mixture in a tin lined with baking paper, then ice with chocolate icing or in my case I used chocolate ganache.
(Microwave a handful of dark chocolate & 1T of heavy cream until half melted. Use 30 sec bursts on your microwave, then stir to avoid the chocolate burning. When the ganache is runny enough pour on top of the chocolate bisciut mix.) Keep well covered in baking paper in the freezer till needed. Cut slices and enjoy.