Bis­cuit Chocolate Slice

Daily Mirror (Sri Lanka) - - LIFE -

Lately, my love af­fair with chocolate and dess­ic­cated co­conut has got­ten out of hand. Over the hol­i­days I hap­pened to try a slice of co­conut cake with a bit of chocolate mixed in and my heart did take a tum­ble... ev­ery­day nor­mal chocolate cake was not enough any­more..the key in­gre­di­ent..shred­ded co­conut just had to be in the mix­ture, it's sweet white strands mixed with in the gooey chocolate gave the cake the “je ne sais quoi” it was miss­ing. It made it fluffier, moist, en­tic­ing and oh so ir­re­sistible. Have I won you over yet..dear read­ers?..merely do not re­sort to me ha­rangu­ing over it..just try the recipe be­low. You can thank me later!

IN­GRE­DI­ENTS

250 g Marie biscuits 395 g sweet­ened condensed milk 1 cup dess­ic­cated co­conut 1 1/2 tbs co­coa

55 g but­ter

55 g but­ter sep­a­rately 200 g milk chocolate melts

METHOD

Line a 28cm x 18cm pan with bak­ing pa­per. Process biscuits to a fine crumb in a food pro­ces­sor.

Add co­coa and co­conut and mix through

Add condensed milk and melted but­ter and mix un­til well com­bined. Press the mix­ture evenly into the slice tin us­ing your hands or the back of a spoon. You can also use the base of a drinking glass to get the mix­ture pressed in evenly. Put the base in the fridge while you make the ic­ing. Put the other bit of but­ter and chocolate into a glass bowl and zap in the microwave in short 30 se­cond bursts, stir­ring in be­tween, un­til it is melted and smooth.

Pour over the top of the base. Re­frig­er­ate un­til set. It should only take about two hours.

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