Cherry, Chocolate and Coconut Slice

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 2

Here is a slab of joy that I’m smitten to share with you; I’ve re-incarnated Cadbury’s gift to the world in slice form, and it is destined to unite cherry ripe lovers and convert cherry ripe haters. Is there such a thing as a cherry ripe hater? What a sad soul. Let’s not dwell on such pitiful things, back to this swanky ol’ Cherry, Chocolate and Coconut slice! A crunchy chocolate biscuit base sets the stage, and is a worthy foundation for the soft, sweet, chewy coconut and cherry filling, bursting with juicy chunks of cherry. Atop all that lies a silky layer of chocolate and coconut ganache, that catches clouds of coconut flakes.

There’s something fantastically festive about this dessert, I got all Christmas-happy as I pulled out decorations for the photo shoot. I’m a complete sucker for Christmas, and have been blasting the carols on the speakers at work since the start of November. There’s just this indescribable air of hope and humility that brightens the season, and no matter how heartily I sing ‘Deck the Halls’ in April, it only ever really comes to life as December draws closer. So whip up this sweet little slice to heighten the Christmas cheer at your place, or wrap it in red ribbon and hand it out with a deep jolly laugh. I promise it’ll even be popular in April, even if my carol singing ain’t.

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 4

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 12

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 8

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 11

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 13

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 14

Cherry Chocolate and Coconut Slice recipe One Perfect Mess Cherry Ripe cherries easy Christmas fudge 15

Cherry, Chocolate and Coconut Slice

  • Servings: 24 squares
  • Print

Preparation Time: 30 minutes
Total Time: 1 hour

INGREDIENTS

Chocolate Base

  • 160 g unsalted butter
  • 130 g plain flour
  • 100 g white sugar
  • 1 tablespoon cocoa powder
  • 75 g desiccated coconut
  • 1 teaspoon vanilla extract

Cherry and Coconut Filling

  • 75 g white chocolate
  • 600 g glace cherries (200 g halved, rest finely chopped)
  • 395 g tin condensed milk
  • 250 g desiccated coconut
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut essence
  • 3 drops rose pink food colouring
  • 1 drop red food colouring

Chocolate Topping

  • 250 g good quality dark chocolate
  • 2 tablespoons vegetable oil or coconut oil
  • handful of shaved coconut flakes

METHOD

Chocolate Base

  1. Preheat the oven to 180°C/350°F fan-forced.Grease and line a 30 x 20 cm slice tin/shallow cake tin.
  2. In a small saucepan over medium heat, melt the butter. In a separate mixing bowl, sift together the flour, sugar and cocoa powder. Add the coconut and stir to combine.
  3. Pour the melted butter and vanilla into the dry ingredients, and stir to combine. Use the back of spoon to press the mixture firmly into the base of the tin.
  4. Bake on the oven’s central rack for 10 minutes, then remove and leave to cool on a wire rack.

Cherry and Coconut Filling

  1. Melt the white chocolate in a heat-proof bowl over a pot of simmering water, or in the microwave on 15 second bursts.
  2. Meanwhile, in a medium mixing bowl stir together the rest of the ingredients until thoroughly combined. Add the melted white chocolate and stir through. Spoon the filling over the cooled chocolate base, and use the back of a spoon to press it down firmly. Smooth the top.
  3. Bake for 25 minutes, until lightly golden brown on top, then remove and leave to cool completely on a wire rack. Refrigerate if necessary to speed up the cooling process.

Chocolate Topping

  1. Melt the dark chocolate with the oil in a heat-proof bowl over a pot of simmering water, or in the microwave on 15 second bursts. Once melted, remove from the heat and allow to cool slightly.
  2. Pour the chocolate over the cooled cherry and coconut filling, and use a spatula or butter knife to smooth the surface.
  3. Refrigerate the slice for 15 minutes, until the edges just start to set. Remove from the fridge and sprinkle generously with coconut flakes.
  4. Bring the slice to room temperature, and use a sharp knife dipped in hot water to cut it into squares.
  5. Serve up with a tall chilled glass of milk!

Store the slice covered and refrigerated for up to 5 days. Bring to room temperature before serving.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s