Chocolate Slice Recipes

Steps:

• Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
• Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
• Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
• To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
• place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
• To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
• Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
• To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
• This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Base:.
• Crumble the weetbix into a medium sized bowl.
• Add flour, baking powder and rest of dry ingredients to weetbix and mix with wooden spoon.
• Melt butter and add to dry mix then mix well.
• Press into greased lamington/slice tin.
• Bake at 180c for 15mins.
• Icing:.
• Combine icing sugar and cocoa in bowl.
• Add butter slivers to top of icing
• Pour small ammounts of boiling water over butter (approx 2 tablespoons)and beat with a table knife till no lumps remain. If too runny add more icing sugar. If too dry add more boiling water.
• Pour icing over slice while still warm and sprinkle coconut over top.
• Cut while still warm.

Steps:

• Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
• Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
• Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
• Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.

Steps:

• Preheat the oven to 180C/160C fan/Gas 4. Line a shallow 20 x 30cm tin with baking paper. In a small saucepan or microwave oven, melt the butter and leave it to cool.
• In a large bowl, mix the coconut and sugar together, then add the melted butter and lightly beaten eggs and stir to combine. Stir the chopped chocolate through the mixture.
• Press the mixture into the prepared tin and bake for 20 minutes until firm. Leave the slice in the tin for about 5 minutes after you’ve removed it from the oven, then cut into rectangles and transfer onto a wire rack to cool completely

Steps:

• Preheat oven to 180°C.
• Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
• Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first).
• Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
• Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
• Cut into squares to serve.

Steps:

• Preheat the oven to 180°C (if using a fan forced oven I'd probably lower this to about 160-170°C). Grease a slab pan/slice tin (base measurement of 16 x 26cm) with melted butter then lay down a sufficiently sized piece of baking paper to line the pan (the butter helps keep the baking paper in place). If your slab pan is in better condition than mine the baking paper can probably be omitted!
• Place the chocolate (for base) in a heatproof bowl over a saucepan of simmering water (alternatively use a double pan). Be sure that the bowl doesn't touch the water, and that the water isn't boiling as it cause the chocolate to seize, making it go lumpy. Stir chocolate until smooth and completely melted.
• Using an electric beater, cream the butter and sugar until pale and creamy. Stir in the chocolate and the egg until well combined. Sift in the flour and cocoa powder, and again, stir until well combined.
• Spread the mixture into the prepared pan (if it's a little tricky due to its thickness and stickiness, I advise using a metal spoon and dipping it in hot water whenever it starts to stick). Bake in the oven for 15 minutes or until firm to touch.
• For the coconut filling combine the coconut, condensed milk and egg. Spread over the chocolate base, then place in the oven and bake for 25 minutes, or until slightly golden and a fair bit firmer to touch (you may need to increase the temperature a tiny bit, see how you go). Allow to cool completely.
• For the chocolate topping, melt the butter in a small saucepan over a medium heat. Reduce the heat to low and add the chocolate. Stir until chocolate has completely melted and the mixture is nice and smooth. Pour chocolate mixture over the coconut filling. Place in the fridge for about 20 minutes or until chocolate sets before cutting into pieces.