CHERRY RECIPE RIPE SLICE

INGREDIENTS

• 2 cups cake flour
• 2 tablespoons of cocoa
• 1 ½ cups coconut
• 250g butter or margarine
• 1 cup of sugar
• 200g good quality dark chocolate
• 25g Copha

CHERRY FILLING

• 200g desiccated coconut
• 400g condensed milk
• 200g cherries, chopped
• 3-4 drops of red food coloring (optional)

 

DIRECTION

• Preheat oven to 180 ° C. Grease a deck (mine is 31 cm x 22cm).
• Combine flour, cocoa and coconut.
• Put the butter or margarine in a saucepan with the sugar and heat until butter is melted.
• Pour the butter over the dry ingredients, mix well, then press the tray.
• Bake for 15 minutes.
• Remove from oven and let cool slightly.
• For the filling, mix all ingredients and mix well.
• Spread over hot chocolate.
• Melt chocolate and saucepan over low heat or in the microwave.
• Stir until melted and smooth, then pour over the cherry filling.
• Refrigerate until firm.
• Cut into small triangles, bars or slices.
• To cut cleanly through the chocolate, dip a knife into hot water before cutting the chocolate.
• Rating:
• My mom is a big fan of ripe cherries and bars I adapted this recipe from one of their own.
• I used the base of the slice of coconut chocolate, but a simpler method, align the tray with parchment paper and place the biscuits Coffee Morning above the base.
• I made this gluten-free with cup tapioca flour (from Asian grocers), a cup of plain gluten-free flour (Orgran brand) and three teaspoons gluten free baking powder.