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Chocolate Rough Slice


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Ingredients

24 piece(s)

Base

  • 135 g Butter
  • 155 g SR flour
  • 10 g cocoa powder
  • 80 g caster sugar
  • 30 g dessicated coconut
  • pinch salt, fine

Filling

  • 150 g condensed milk
  • 30 g Butter
  • 125 g icing sugar
  • 85 g Desiccated Coconut
  • 1 tsp vanilla
  • 15 g cocoa powder

Icing

  • 250 g icing sugar
  • 1 heaped tablespoons soft butter
  • 1 tablespoons cocoa powder
  • Boiling water
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Recipe's preparation

    Base
  1. Preheat oven to 180 degrees and line a slice tin with baking paper.
  2. Place butter in bowl and melt for 2 mins/100/speed 2.
  3. Add the SR flour, cocoa, caster sugar, coconut and salt and mix for 10secs/speed 2.
  4. Scrape down and repeat for another 10 secs/speed 4.
  5. Press into the lined slice tin. It seems like a thin layer but it will rise. Bake for 20 mins, and while this is cooking, make the filling.
  6. Once the base is cooked, and cooled slightly, spread the filing over the top.
  7. Filling
  8. You bowl should be pretty clean from making the base, so I wouldn’t even bother washing it. Add condensed milk and butter to bowl and melt for 2 mins/70/speed 2.
  9. Add the icing sugar, coconut, vanilla and cocoa and mix for 20 secs/speed 2
  10. Scrape down sides and repeat for another 20 secs/speed 3.
  11. Spread over cooked base, then cover with a simple chocolate icing and a further sprinkling of coconut.
  12. Icing
  13. Boil the kettle.
  14. It's just as quick and easy to do this one the old fashioned way...and it saves you having to wash and dry bowl for this step.

    In a small bowl put…um..maybe 1 - 2 cups icing sugar (250gm…ish), 1 generous tablespoon of cocoa and 1 generous tablespoon of butter. Pour a little of the boiling water over the butter and stir as it melts and combines with the icing sugar and cocoa. Keep adding water - a little at a time - until the desired consistency. Smooth, creamy but not runny. You want a spread consistency not a pour consistency.
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Tip

I haven't done it, but I would think a gluten free self raising flour would be an easy substitution to make this suitable for gluten intolerant sweet treat lovers..tmrc_emoticons.-)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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