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Chocolate raspberry slice

AWW August 2009

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert, Snacks
Favourite flavours: Cakes/baking, Chocolate

Chocolate raspberry slice
INGREDIENTS

2 cups (300g) plain flour
½ cup (50g) cocoa powder
1¾ cups (385g) firmly packed caster sugar
1½ cups (120g) desiccated coconut
2 eggs
200g butter, melted
½ cup (175g) raspberry jam

chocolate icing
1 cup (160g) icing sugar
2 tablespoons cocoa powder
10g butter, melted
2 tablespoons boiling water, approximately
METHOD

Preheat oven to 170°C (150°C fan-forced). Grease and line an 18cm x 28cm rectangular slice pan with baking paper, extending paper 2cm above edge of pan.

Sift flour and cocoa into a medium bowl. Stir in the sugar, coconut, then the eggs and butter, and mix well.

Spoon half the mixture over the base of the prepared pan and use your hands or a metal spatula to press firmly into an even layer. Spread evenly with jam.

Place teaspoonfuls of remaining mixture evenly over the jam layer. Use a fork or metal spatula to spread mixture into an even layer. Bake for about 60 minutes
or until just firm.

Chocolate icing
Sift the icing sugar and cocoa into a medium bowl. Add butter and water, and stir to a spreadable consistency.

Spread icing over hot slice; cool in pan before cutting into squares.

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