Preparation time
10min
Total time
55min
Portion
16
slice(s)
Level
easy
Ingredients
Base
- 125 g Butter
- 150 g plain flour
- 55 g caster sugar
- 25 g cocoa powder, 70% cocoa
Cherry Filling
- 395 g sweetened condensed milk, (optional)
- 240 g dessicated coconut
- 200 g glace cherries, roughly chopped
- pink food colouring, or red (optional)
Chocolate Topping
- 200 g dark chocolate, choopped
- 20 g Copha, or 1 tbsp coconut oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C (160°C fan-forced) and line a slice pan (approx. 16cm x 26cm or 20cm x 30cm) with baking paper, allowing the sides to overhang.
- Melt the butter in the Thermomix bowl for 3 minutes / 60°C / speed 3.
- Add the flour, sugar, and cocoa powder to the melted butter in the bowl. Mix for 10 seconds / speed 4.
- Press the mixture evenly over the base of your prepared pan. Bake for 10-15 minutes or until firm to the touch.
- Set aside to cool slightly while you prepare the filling.
- Clean and dry the Thermomix bowl.
- Add the condensed milk, desiccated coconut, and chopped glacé cherries to the bowl. If using food colouring, add a few drops now.
- Combine the mixture for 10 seconds / speed 3 (you may need to scrape down the sides with a spatula and mix for a few more seconds).
- Spoon the cherry mixture over the cooled base and use the back of a spoon to smooth the surface evenly.
- Bake for a further 20-30 minutes in the preheated oven until the filling is set and lightly golden.
- Cool the slice completely on a wire rack before adding the topping.
- Clean and dry the Thermomix bowl again.
- Place the chopped dark chocolate and copha (or oil) into the bowl.
- Melt for 4 minutes / 50°C / speed 2.
- Pour the melted chocolate over the completely cooled cherry layer and smooth the surface with a spatula.
- Refrigerate for at least 1 hour, or until the chocolate topping is completely set.
- Cut into squares using a sharp knife and store in an airtight container in the fridge.
Base (Thermomix & Oven)
Cherry Filling (Thermomix & Oven)
Chocolate Topping (Thermomix & Fridge)
Thermomix Model
-
Recipe is created forTM 7
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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