So, I was quite pleased to see that this particular recipe did call for some stirring, but not overbearingly so. Really wasn't in the mood for full fledged dodol or concrete.
To make the base, you need:
150gm flour (approx 1 cup)
2 tablespoons cocoa
1 teaspoon baking powder 1/2 cup castor sugar
Sift the above ingredients, and rub in
2 tablespoons butter (I just chucked in about 50gm)
I just pulsed in the butter with the dry ingredients in a food processor.
Add in 1 egg beaten in 1/3rd cup water. It should form a thickish batter, almost like cookie dough, but less not as thick. I honestly expected my base to turn out like one large cookie. Spread evenly onto a 8"x8" square (obviously, if its 8 by 8 its a square la) tin, and bake for 15 minutes, in a 180C preheated oven.
Meanwhile, to make the mint filling:
Sift 350gm icing sugar
Add 2 -3 tablespoons of milk
Book called for 1 tablespoon peppermint liquer, but since I didnt have any (gasp!!! what a disgrace), I added 1/2 teaspoon of peppermint essence, which turned out a tad too strong, so maybe try 1/3rd.
Stir until the mixture becomes creamy and spreadable. I think I may have ended up adding too much milk, (I think I went up to 4½ tablespoons), which seems okay while spreading, but as I left it out of the fridge, it started melting.
For the Chocolate topping, use:
125 gm dark chocolate
Melt together on double boiler, OR microwave.
When the base has cooled, spread the mint filling, followed by the chocolate topping. I chose to refrigerate it awhile, as the choc topping was still runny.