Recipe for a chocolate base slice from the 1980's.?

Question

SR flour, sugar, cocoa, etc. Cook base then cool - spread with jam - then spread with mock cream and then chocolate icing.

Really after the base - can work out the mock cream.

Answer 1

i really don't know the recipe but will give what i have so here it is..

Chocolate almond slice

Preparation Time 10 minutes

Cooking Time 40 minutes

Makes 18

Ingredients

Melted butter, for greasing
100g good-quality dark cooking chocolate (like Plaistowe Cooking Chocolate), chopped
100g butter, at room temperature
110g (1/2 cup) caster sugar
1 egg, lightly whisked
225g (1 1/2 cups) plain flour
30g (1/4 cup) cocoa powder

topping

300g flaked almonds
125mls (1/2 cup) honey
100g butter, roughly chopped
100g (1/2 cup, firmly packed) brown sugar
1 tsp vanilla essence
2 tbs thin cream

Method

Preheat oven to 180°C. Grease an 18 x 28cm slab pan (base measurement) with the melted butter. Line base and sides with non-stick baking paper.
Place chocolate in a heat-resistant bowl over a saucepan of simmering water, stirring occasionally, or until melted and smooth (see microwave tip). Remove the bowl from the heat and set aside.
Use electric beaters to beat the butter and sugar in a medium mixing bowl until pale and creamy. Add the melted chocolate and egg and stir to combine. Sift together the flour and cocoa over the chocolate mixture and mix until well combined.
Press mixture evenly over the base of prepared pan. Bake in preheated oven for 15 minutes or until firm to touch. Remove from oven and use a metal spoon to flatten the surface slightly. Stand for 10 minutes to cool slightly.
To make the topping, spread almonds evenly over chocolate base. Place honey, butter, sugar and vanilla essence in a medium saucepan over medium-high heat. Cook, stirring frequently, for 4-5 minutes, or until mixture boils. Remove from heat and stir in the cream.
Pour the warm caramel evenly over almonds. Return the slice to the oven for 18-20 minutes or until golden. Cool completely in pan before cutting
Notes & tips
Store for up to 2-3 days in an airtight container in the fridge.
microwave tip: place chocolate in a clean, dry, small heat-resistant, microwave-safe bowl. Heat, uncovered, stirring every minute with a metal spoon, for 2-3 minutes on Medium/500watts/ 50% or until melted.

Answer 2

I don't know this particular recipe, but what about making a chocolate jelly roll cake for the base? Or make a cake type brownie base.