Chocolate Coconut and Raspberry Slice
Search results for Chocolate Coconut and Raspberry Slice
Ingredients
What you need
1¼ cups sweet biscuit crumbs
60g butter, melted
4 eggs, separated
¾ cup caster sugar
¼ cup flour
¾ cup desiccated coconut
1 teaspoon vanilla
125g butter, extra, softened
½ cup caster sugar, extra
180g CADBURY Baking Dark Chocolate, broken into pieces and melted
125g raspberries
1¼ cups sweet biscuit crumbs
60g butter, melted
4 eggs, separated
¾ cup caster sugar
¼ cup flour
¾ cup desiccated coconut
1 teaspoon vanilla
125g butter, extra, softened
½ cup caster sugar, extra
180g CADBURY Baking Dark Chocolate, broken into pieces and melted
125g raspberries
Chocolate Coconut and Raspberry Slice
Search results for Chocolate Coconut and Raspberry SliceIngredients
What you need
1¼ cups sweet biscuit crumbs
60g butter, melted
4 eggs, separated
¾ cup caster sugar
¼ cup flour
¾ cup desiccated coconut
1 teaspoon vanilla
125g butter, extra, softened
½ cup caster sugar, extra
180g CADBURY Baking Dark Chocolate, broken into pieces and melted
125g raspberries
1¼ cups sweet biscuit crumbs
60g butter, melted
4 eggs, separated
¾ cup caster sugar
¼ cup flour
¾ cup desiccated coconut
1 teaspoon vanilla
125g butter, extra, softened
½ cup caster sugar, extra
180g CADBURY Baking Dark Chocolate, broken into pieces and melted
125g raspberries
This is a luscious slice that is a lovely dessert, but it also packs and carries well.
Method
1. COMBINE the biscuit crumbs and butter and press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).Chill.
2. BEAT the egg whites just until stiff peaks form. Gradually add the sugar beating well between each addition. Sift over the flour and fold through with the coconut and vanilla. Spread over the crumb base and bake in a moderate oven 180°C for 20 minutes. Cool for 20 minutes.
3. BEAT together the egg yolks, extra butter and sugar. Stir through the melted chocolate. Spread over the coconut layer and dot with raspberries. Bake for a further 45 minutes. Cool completely in pan on a wire rack. Store in an airtight container, chilled, until required. Stand at room temperature for 30 minutes before serving.
2. BEAT the egg whites just until stiff peaks form. Gradually add the sugar beating well between each addition. Sift over the flour and fold through with the coconut and vanilla. Spread over the crumb base and bake in a moderate oven 180°C for 20 minutes. Cool for 20 minutes.
3. BEAT together the egg yolks, extra butter and sugar. Stir through the melted chocolate. Spread over the coconut layer and dot with raspberries. Bake for a further 45 minutes. Cool completely in pan on a wire rack. Store in an airtight container, chilled, until required. Stand at room temperature for 30 minutes before serving.
