This slice has 3 stages but it’s well worth giving a go because it’s delicious. You can change it around pretty easily by omitting the cocoa and having a plain base and switching the essence and food coloring around – lemon essence and yellow colouring for a chocolate lemon slice, orange essence and orange coloring to make jaffa etc. The top doesn’t have to have the swirls of chocolate, but I think it adds to it.
Biscuit base –
200 grams self raising flour
30 grams cocoa
1 cup / 75 grams coconut
½ cup / 100 grams brown sugar
185 grams butter
Raspberry layer –
375 grams icing sugar
60 grams copha
3 tablespoons milk
1 teaspoon raspberry essence
Drop or two of red food colouring
200 grams chocolate melts – milk or dark
30 grams white melts
1 tablespoon vegetable oil
- Heat the oven to 180 degrees c. Line and grease a slice tin. Melt the butter in the microwave and add the remaining base ingredients.
- Press into the base of the slice tin and bake in the oven for 20 minutes. Remove and allow to cool while preparing he filling.
- Melt the copha in a microwave safe bowl – I don’t want to sound patronizing but be careful, for some reason copha makes glass really hot. Add the remaining filling ingredients and mix well.
- Place the filling on top of the base – it’s an odd texture at this stage, I sort of blob it on then ease it flat with my fingertips. Place in the fridge while preparing the topping.
- Place the melts in separate microwave safe bowls and heat for 2 minutes on medium. Stir, and heat for a further 30 seconds or until the chocolate is melted. Add the oil and mix well. Pour the milk/dark chocolate onto the top of the slice. Give the tin a bit of a shake to make sure the chocolate is even and all of the slice is coated, then drizzle with the white chocolate. Drag a skewer through the chocolate to create a marbled effect.
- Refrigerate until the chocolate is set, then slice and serve.