Chocolate, cherries and coconut come together in perfect harmony to create a rich and indulgent treat.
Looking for more chocolate slice recipes?
Ingredients
Coconut cherry filling
Chocolate topping
Method
Base
1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
2.Combine sifted flours and cocoa, coconut, sugar and butter in a medium bowl; press mixture evenly over base of pan. Bake base for 20 minutes or until firm. Cool.
Coconut cherry filling
3.Place caster sugar and milk in a small saucepan; stir over low heat until sugar has dissolved. Cool for 5 minutes. Transfer mixture to a large bowl; stir in coconut, egg white, sifted icing sugar and cherries. Spread over cooled base, smooth surface. Cover; refrigerate for 15 minutes or until firm.
Chocolate topping
4.Meanwhile, place chocolate and butter in a medium heatproof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn’t touch the water); stir until smooth. Spread evenly over filling.
5.Refrigerate slice for 3 hours or until topping has set. Cut into pieces with a hot knife.
Not suitable to freeze. Chocolate topping suitable to microwave.
The base can be made to the end of step 2, a day ahead. Slice can be stored in an airtight container for up to 3 days.
Note
