Name: Chocolate rough slice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1⁄3 cup (50g) self-raising flour; 1⁄3 cup (50g) plain (all-purpose) flour; 2 tablespoons cocoa powder; 2⁄3 cup (50g) desiccated coconut; ¾ cup (165g) firmly packed brown sugar; 90 grams (3oz) unsalted butter, melted; 300 grams (9½oz) white chocolate, chopped; Coconut rough filling; 1½ cups (240g) icing (confectioners') sugar; 1½ cups (120g) desiccated coconut; 2 tablespoons cocoa powder; 2⁄3 cup (160ml) sweetened condensed milk; 75 grams (2½oz) unsalted butter, melted; 1 teaspoon vanilla extract

Chocolate rough slice

Layers of chocolate and choc-coconut filling combine in this traditional slice that's loved by all.

Makes 16

Prep

10M

Cook

35M

Total

45M

We’ve used a white chocolate layer on top instead of the traditional milk chocolate to give an extra edge and a more striking look.

Looking for more sweet slice recipes?

Ingredients

1⁄3 cup (50g) self-raising flour

1⁄3 cup (50g) plain (all-purpose) flour

2 tablespoons cocoa powder

2⁄3 cup (50g) desiccated coconut

¾ cup (165g) firmly packed brown sugar

90 grams (3oz) unsalted butter, melted

300 grams (9½oz) white chocolate, chopped

Coconut rough filling

1½ cups (240g) icing (confectioners') sugar

1½ cups (120g) desiccated coconut

2 tablespoons cocoa powder

2⁄3 cup (160ml) sweetened condensed milk

75 grams (2½oz) unsalted butter, melted

1 teaspoon vanilla extract

Method

1.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8in x 12in) rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over the sides.

2.Combine sifted flours and cocoa, coconut, sugar and melted butter in a medium bowl; press mixture evenly over base of pan. Bake for 20 minutes or until firm to the touch; cool for 15 minutes.

3.Meanwhile, make coconut rough filling. Combine ingredients in a medium bowl.

4.Place chocolate 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.

5.Spread coconut rough filling evenly over warm base; top with melted chocolate. Refrigerate for 2 hours or until firm.

Slice can be stored in an airtight container in the fridge for up to 1 week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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