Classic Hedgehog Slice

A classic Hedgehog Slice with crunchy biscuit pieces, coconut and walnuts in a rich cocoa base, finished with a smooth chocolate topping. This traditional egg-based version is made without condensed milk.

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Course: Dinner, Snack, Sweets

Cuisine: Australian

Keyword: Chocolate Biscuit Slice, Old Fashioned Slice, Slice

Prep Time: 20

Cook Time: 5

Chill Time: 3

Total Time: 3 25

Servings: pieces

Calories: 283kcal

Equipment

20 cm square slice tin
baking paper
Medium saucepan
Large mixing bowl
Heatproof bowl
Silicone spatula or wooden spoon
Large sharp knife

Ingredients

Hedgehog Base

250 g plain sweet biscuits such as Marie biscuits
125 g unsalted butter
110 g ½ cup caster sugar
30 g ¼ cup unsweetened cocoa powder
1 large egg lightly beaten
1 teaspoon vanilla extract
40 g ½ cup desiccated coconut
60 g ½ cup walnuts, roughly chopped
Pinch of salt

Chocolate Topping

200 g dark chocolate roughly chopped
20 g unsalted butter

Instructions

Grease a 20 cm square slice tin and line it with baking paper, allowing the paper to extend over two sides. This will make the finished slice easier to lift from the tin.
Break the biscuits into irregular pieces approximately 1–2 cm in size. Include some smaller crumbs, but do not crush the biscuits finely. Transfer them to a large mixing bowl and set aside.
Place the butter, caster sugar and cocoa powder in a medium saucepan. Cook over low heat, stirring frequently with a silicone spatula or wooden spoon, until the butter has melted and the mixture is smooth. Do not allow it to boil.
Remove the saucepan from the heat and leave the mixture to cool for 5 minutes, stirring once or twice. It should remain warm but should no longer be piping hot.
Add the lightly beaten egg gradually, stirring briskly and continuously with the spatula or wooden spoon until completely incorporated.
Return the saucepan to low heat. Cook, stirring continuously, for 2–3 minutes, until the mixture is smooth, glossy and slightly thickened. Do not allow it to simmer or boil.
Remove the saucepan from the heat. Stir in the vanilla extract, desiccated coconut, walnuts and salt.
Pour the chocolate mixture over the broken biscuits. Fold everything together until the biscuit pieces are evenly coated.
Transfer the mixture to the prepared tin. Spread it evenly and press it down firmly using the back of a spoon or the flat base of a glass, making sure the mixture reaches into the corners.
Refrigerate the base for 30 minutes.
Place the dark chocolate and butter in a heatproof bowl. Melt in the microwave in 20-second intervals, stirring well after each interval, until completely smooth. Alternatively, place the bowl over a saucepan of barely simmering water, ensuring the base of the bowl does not touch the water.
Pour the melted chocolate over the chilled base and spread it into an even layer.
Refrigerate for a further 2½ hours, or until the base and chocolate topping are completely firm.
Use the baking paper to lift the slice from the tin. Leave it at room temperature for approximately 10 minutes before cutting it into 16 pieces with a large sharp knife.

Notes

Break the biscuits into irregular pieces rather than fine crumbs to create the distinctive pattern inside the slice.
Wait the full five minutes before adding the egg to the warm cocoa mixture. Add it gradually and stir continuously.
If using a kitchen thermometer, the cooked cocoa and egg mixture should reach at least 75°C.
Use chocolate containing approximately 45–55% cocoa for a balanced topping.
For clean cuts, warm a sharp knife under hot water, dry it thoroughly and wipe it clean between each cut.
The walnuts may be omitted for a nut-free version. They do not need to be replaced.
Store the slice in an airtight container in the refrigerator for up to one week.
Freeze for up to two months with baking paper between the layers. Thaw in the refrigerator before serving.

Nutrition