INGREDIENTS: 250g plain sweet biscuits (such as granita) 125g unsalted butter, melted FILLING: 1 egg, lightly beaten 1 large orange, rind finely grated 2/3 cup thickened cream 2/3 cup caster sugar 60g dark chocolate, melted 1 tablespoon cocoa powder ICING: 1 1/4 cups icing sugar mixture 2 teaspoons unsalted butter, softened 1 orange, juiced 3 drops orange food colouring, optional INSTRUCTIONS: Preheat oven to 180°C. Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper (see note). Place biscuits in a food processor. Process to fine crumbs. Add butter. Process until well combined. Press mixture into pan. Refrigerate for 30 minutes or until firm. Make filling: Place egg, orange rind, cream, sugar, chocolate and cocoa in a large bowl. Mix well. Pour over biscuit base. Bake for 25 minutes or until topping is set. Remove from oven. Cool completely in pan. Make icing: Mix icing sugar, butter and 2 tablespoons orange juice in a small bowl until smooth. Stir in food colouring (if using), 1 drop at a time. Spread icing over slice. Cut into pieces. Serve. (Source: Australia's Super Food Ideas March 2006)
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