CHOCO­LATE AND CO­CONUT SLICE

Homes+ (Australia) - - EASY FOOD -

MAKES 20 PREP 10 MINS COOK 35 MINS

✚ 125g but­ter, chopped

✚ 100g dark choco­late, finely chopped

✚ 1/3 cup firmly packed soft brown sugar

✚ 2 eggs, lightly beaten ✚ 1 tsp vanilla bean paste ✚ 1/2 cup plain flour ✚ ¼ cup co­coa pow­der ✚ 1/2 cup cran­ber­ries

CO­CONUT TOP­PING

✚ 4 egg­whites ✚ 2/3 cup raw caster sugar ✚ 2 cups des­ic­cated co­conut

1 Pre­heat oven to 180°C/160°C fan. Grease a shal­low 20cm square cake pan and line the base and two sides with bak­ing pa­per, ex­tend­ing pa­per 5cm above the sides.

2 Com­bine but­ter and choco­late in a small saucepan over low heat, stir­ring un­til just melted.

3 In a large bowl, com­bine the brown sugar, eggs and vanilla bean paste. Add the choco­late mix­ture and stir un­til smooth. Sift over the flour and co­coa and stir to com­bine. Fold through cran­ber­ries.

4 Spread mix­ture in cake pan. Bake for 15 mins or un­til just firm.

5 Mean­while, for the co­conut top­ping, in a medium bowl, whisk the egg­whites un­til just frothy. Add sugar and co­conut and mix well.

6 When cooked, re­move pan from the oven and care­fully spoon over co­conut top­ping. Use a fork to rough up the sur­face.

7 Bake for a fur­ther 20 mins or un­til co­conut is golden brown.

8 Cool and then cut into squares. Store in an air­tight con­tainer. Note: Suit­able to freeze. Not suit­able to mi­crowave.

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