Chocolate Pelargonium Slice

Preheat the oven to 200 C. Line a square or rectangular cake tin with peppermint pelargonium leaves. Beat the butter (or margarine) and the brown sugar. Add the eggs one at a time, mixing well after each addition. Add the flour, cocoa, cream and peppermint essence. Carefully pour the batter into the cake tin, and bake for about 45 minutes. Turn the cooked slice onto a wire rack to cool. To decorate, place some small pelargonium leaves on the slice, sift icing sugar over the top, then remove the leaves and serve. Notes: If making the slice without peppermint pelargonium leaves, use 2 teaspoons of peppermint essence. Use clean leaves and don't use any that have been sprayed with chemicals.