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1
Preheat oven to 180u00b0C; grease a cookie tray 25x30cm or line it with non-stick baking paper.
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2
Sift flour and baking powder. Add softened butter and mix until they resemble crumbs.
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3
Add eggs, sugar, cream and salt.
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4
Make a dough and divide into 5 equal parts.
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5
Roll each sheet to fit cookie tray.
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6
Bake one at a time for 10 minutes each. Cool them carefully so they don't break.
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7
Then put one sheet into cookie tin, spread with 1/4 of chocolate cream, continue with remaining pastry sheets.
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8
Cover with plastic wrap and refrigerate.
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9
To ensure layers stick together place a light chopping board or similar on top.
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10
Leave for a couple of hours or overnight.
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11
Then cover with chocolate glaze, allowing glaze to set-- Cut into small diamonds, rectangles or squares.
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12
Filling.
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13
Mix 1 cup of milk with flour, boil remaining milk adding chocolate and sugar.
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14
Remove from heat.
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15
Pour flour and milk mixture very slowly into boiling milk, stirring.
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16
Return to boil again for a few minutes.
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17
Allow to cool completely, whip butter into cooled chocolate mixture.
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18
Glaze.
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19
Heat all ingredients over gentle simmering water until well combined.
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20
Note: You may need to cut off the edges to ensure you get straight and even slices.
