These choc-coconut slices are smothered in rich ganache and topped with a white chocolate egg for an Easter twist.
Cooking Time
Preparation Time :10 Min
Cook Time : 35 Min
Total Time : 45 Min
Ingredients
Serves :
150g butter, melted, cooled
1 cup firmly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup plain flour
1/3 cup self-raising flour
1/4 cup cocoa powder
1/2 cup desiccated coconut
130g packet white chocolate Easter eggs, foil removed
Directions
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line with baking paper extending paper 2cm from edge of pan at long ends.
Place butter, sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add coconut. Stir to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch. Cool completely in pan.
Make Chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Spread ganache evenly over cold base.
Using the picture as a guide, gently press Easter eggs into ganache. Refrigerate for 20 minutes or until set. Cut into squares. Serve.
