Recipe

Chocolate slice with macaroon topping

This gorgeous slice pairs the rich, creaminess of chocolate with a fluffy and nutty coconut topping. Make a batch for morning or afternoon tea when entertaining.

  • 10 mins preparation
  • 35 mins cooking
  • Makes 20
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Ingredients

Chocolate slice
  • 125 gram butter, chopped
  • 100 gram dark chocolate, chopped finely
  • 1/3 cup (75g) firmly packed soft brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla bean paste
  • 1/2 cup (75g) plain flour
  • 1/4 cup (25g) cocoa
  • 1/2 cup (65g) cranberries
Macaroon topping
  • 4 egg whites
  • 2/3 cup (150g) raw caster sugar
  • 2 cup (160g) desiccated coconut

Method

Chocolate slice with macaroon topping
  • 1
    Preheat the oven 180°C (160°C fan-forced). Grease a shallow 20cm square cake pan, line base and two sides with baking paper, bringing paper 5cm above the side of the pan.
  • 2
    Combine the butter and chocolate in a small saucepan; stir over a low heat, stirring until just melted.
  • 3
    In a large bowl combine the brown sugar, eggs and vanilla bean paste and stir to combine. Add the chocolate mixture and stir until smooth. Sift over the flour and cocoa and stir to combine; fold through the cranberries.
  • 4
    Spread mixture into the prepared tray and bake for 15 minutes or until just firm.
  • 5
    Meanwhile, make coconut topping: In a medium bowl, whisk the egg whites until just frothy, then add the sugar and coconut; mix well.
  • 6
    Remove the slice from oven and carefully spoon over the Coconut Topping; use a fork to rough up the surface.
  • 7
    Return slice to the oven and bake for a further 20 minutes or until the coconut is golden brown.
  • 8
    Cool and then cut into squares. Store in an airtight container.

Notes

Suitable to freeze. Not suitable to microwave.

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