CHERRY RIPE

MAKES 12

250g dark chocolate melts or chopped dark chocolate 2 eggs ½ cup caster (superfine) sugar 1 cup desiccated or dried shredded coconut 100g glace cherries, finely chopped

1 Preheat fan-forced oven to 170°C. Line a 20cm square cake tin with baking paper.

2 Microwave chocolate in a heatproof bowl for 1 min on highest setting. Whisk or stir with a spoon, then check chocolate to see if it needs more melting. If so, buzz for another half min, but be careful not to overcook chocolate, otherwise it will seize. Another way to heat chocolate is to place it in a heatproof bowl, and sit it on a saucepan filled with about 3cm of simmering water. Stir until chocolate has melted.

3 Spread chocolate evenly over bottom of prepared tin. Place in refrigerator to set.

4 Meanwhile, combine eggs and sugar in a medium mixing bowl. Whisk until pale and thick. Fold in coconut and cherries, and then spread mixture evenly over chocolate.

5 Bake for 10-15 mins until coconut is slightly golden. Allow to cool in tin, and then chill completely before cutting cherry ripe into bars or squares for eating.