Chocolate Slice Recipe
This moist chocolate coconut slice is quick and easy to make.
Preparation time: about 20 minutes (excludes baking time).
Makes 16 pieces (each about 5cm by 5cm).
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
60g dark chocolate
90g (1/3 cup + 1 tablespoon, lightly packed) brown sugar
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
80g (1 cup) desiccated coconut
50g (1/3 cup) self-raising flour
75g (1/2 cup) plain flour
1 large egg (we use eggs with a minimum weight of 59g)
2 teaspoons coconut, for sprinkling on top of slice
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Grease and/or line a 20cm square cake tin.
Melt butter and chocolate together in a medium saucepan over low heat, stirring occasionally. When mixture is smooth, remove from heat and stir in brown sugar and vanilla. Add coconut and flours and stir to combine. Add egg and mix well (the mixture should be quite wet/sticky at this stage). © exclusivelyfood.com.au
Press mixture into prepared pan.
Bake for about 20-24 minutes (make the icing while the slice is baking). To test whether the slice is ready, lightly press on the edge and on the centre of the slice. The edges should feel firm, while the centre will still feel soft and give way slightly.
Remove from oven and spread with chocolate icing while slice is still hot. Sprinkle with extra coconut.
Allow slice to cool in tin. When cooled, cut slice into squares and store in an airtight container. Suitable to freeze.
100g (2/3 cup + 1 tablespoon) icing sugar
8g (1 tablespoon) cocoa powder
20ml (1 tablespoon) milk
5g (1 teaspoon) butter, softened
Sift icing sugar and cocoa together into a small bowl. Add milk and butter, and stir until icing is smooth. © www.exclusivelyfood.com.au