Ingredients
Chocolate ganache
Method
1.Preheat oven to 220°C. Lightly grease a 23cm square cake pan. Line base and sides with baking paper, allowing paper to extend 2cm over the edge.
2.Place each pastry sheet on a lined oven tray. Bake for 10-12 minutes, until puffed and golden. Cover with a tea towel and gently flatten pastry with hands.
3.Trim 1cm from 2 sides of pastry so that it fits cake pan – use it as a guide.
4.Line base of pan with 1 sheet of pastry.
5.In a medium saucepan, combine sugar, cornflour, custard powder and cocoa. Pour in little combined milk and cream, stirring to a smooth paste. Gradually add remaining milk mixture, stirring until smooth. Cook, stirring on low heat until boiling, then simmer for 3 minutes until very thick and smooth.
6.Remove from heat. Stir in chocolate, butter, then yolks and vanilla. Pour custard over pastry into pan, smoothing surface.
7.Top with remaining trimmed pastry sheet. Press down gently. Chill for 1 hour.
8.Meanwhile, to make chocolate ganache; in a small saucepan bring cream to a simmer. Place chocolate in a heatproof bowl and pour over cream. Stir until smooth. Spread over pastry, then sprinkle with snickers.
Line base and 2 sides using 1 strip of paper. Repeat with remaining 2 sides. These will act as levers when removing slice from pan. This is best made the day before serving.
Note
