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No Bake Chocolate & Orange Slice



9 portion(s)

Choc Custard & Biscuit Layers

  • 1 litre full cream or hi-lo milk
  • 120 g plain flour
  • 120 g raw sugar
  • 1.5 tablespoon cocoa
  • 3 eggs
  • 1 tsp Vanilla Essence or half tspn Vanilla Concentrated Extract
  • rind of small orange, (plus extra for garnish)
  • 2 packages Sayo Biscuits, for top & bottom layers

Cream Cheese & Orange Topping

  • 250 g light Philadelphia Cream Cheese
  • 2 tablespoon TMX icing sugar& zest mix, (taken from custard ingredients)
  • 6 tsp orange juice

Recipe's preparation

    Custard Filling
  1. Add sugar and orange rind to Closed lid and mill for 20secs on Sp9.  Using your spatula, scrape down icing sugar from side of bowl.  Keep approx. 2 tablespoons of the icing sugar/orange zest aside to be used for the cream cheese topping.  Then add to Closed lid milk, flour, cocoa, eggs and vanilla and cook for 12mins at 90 degrees on Sp4.  Allow to cool slighly in Closed lid.


    Place 1st layer of 9 Sayo biscuits in a non stick baking tray (24x24x4.5cm).  Lining your tray with baking paper is optional but not really necessary.  Pour the slightly cooled custard filling evenly over the top of the biscuits. 


    When spreading the custard, make  sure you leave enough room on top for another layer of Sayo biscuits and layer of the cream cheese topping. 


    If using 18 Sayo biscuits and the same size tray as mentioned, then there will be some custard left over (which you can indulge in at a later stage!!)


    Then place the 2nd layer of 9 Sayo biscuits on top of the custard. Note that the picture in this recipe shows vanilla custard from my other recipe, so don't worry....).  Place tray  in fridge while you make the cream cheese topping.



  2. Cream Cheese & Orange Topping
  3. Add to Closed lid the cream cheese, reserved icing sugar and zest mix and orange juice.  Mix 10secs on Sp6.  Using your spatula, scrape down sides of bowl and mix a further 10secs on Sp6 until combined.


    Remove slice from fridge.


    Spread the mixture evenly over the top layer of the Sayo biscuits and cover with foil/cling wrap.  Return to fridge and allow to chill for at least an hour before slicing.


    Once chilled, remove from fridge and cut with a bread and butter knife around the outer edge of the slice, then around each Sayo biscuit to form 9 portions.


    You may like to dust with some TMX icing sugar, grated chocolate or simply serve as is or garnish with a little extra orange rind as pictured. 


    Enjoy ......


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now





This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Oops, thanks Macushia !!

    Submitted by Aldemor on 7. November 2013 - 18:31.

    Oops, thanks Macushia !!

    Aldemor for your Thermo

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  • You need to put Saos in the

    Submitted by Macushla Prasser-Jones on 7. November 2013 - 18:21.

    You need to put Saos in the list of ingredients!!

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