Thursday, July 29, 2010

Chocolate and Coconut Slice


I found this recipe on taste.com.au. The picture looked so good I just had to try them. I adjusted the recipe slightly, firstly the sugar, I don't like anything to sickly sweet, so I used less sugar in the base. I also added a little rosewater to the coconut for a bit of a twist. I also used a flavoured chocolate for the topping. They are a lot softer than what I expected, the base was almost cake like! I loved that. I made these for my husband who is coming home tomorrow! They are just bite sized, but I should of cut them much larger, they are far too easy to eat in the mini version. I hope there are some left for hubby....

Base
80 grams dark chocolate melted
80 grams butter, softened
1/4 cup caster sugar
1 egg, whisked lightly
1 cup plain flour
3 tablespoons cocoa powder

Filling
1 cup shredded coconut
395 gram tin of sweetened condensed milk
2 eggs
2 teaspoons rosewater

Topping
60 grams butter
100 grams chocolate, I used the nestle dark chocolate with cherry and cashews.

Preheat the oven to 180C.
Base.
Beat the sugar with the butter, then add the egg and beat until mixed through. Then stir in the melted chocolate.
Next sift in the cocoa powder and flour into the chocolate mixture, and mix. Then spread the mixture into a brownie tin. Bake this for 15 minutes.
Filling.
Mix all the ingredients in a bowl, then pour on top of the chocolate base. Bake this for 25 minutes. Cool completely. Then place into the fridge for 20 minutes.
Topping.
Melt the butter and chocolate together. Pour over the slab and spread. Place in back in the fridge for the chocolate to harden slightly. Then cut!

1 comment:

  1. These look heavenly. I'm practically drooling at my desk! Love the rosewater addition, very clever!

    ReplyDelete

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