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Easy chocolate rough slice Kidspot
Spread coconut rough filling evenly over warm base; top with melted chocolate. Refrigerate for 2 hours or until firm. Slice can be stored in an airtight container in the fridge for up to 1 week. In a large bowl, sift flour and cocoa, add sugar, salt, coconut and butter, mix to combine. Press base mixture into prepared loaf tin. Bake base for 18-20 minutes or until golden and cooked through. Rest on tray for 5 minutes, before transferring to a wire rack. Make topping by combining all topping ingredients in a bowl, mix to combine. Preheat oven to 170 degrees Celsius (fan-forced). Grease and line an 18cm x 28cm rectangular slice tin with baking paper and set aside. Sift the cocoa powder and self-raising flour into a large bowl. Add the caster sugar, desiccated coconut and melted butter and mix together well. Base: 125g butter melted. 1/3 cup sugar. 1/4 cup coconut. 1 cup self raising flour. 1 dessertspoon cocoa. Pinch salt. Topping: 4 tablespoons condensed milk
Easy chocolate rough slice Fat Mum Slim
Preheat oven to 180C. Mix dry ingredients in bowl. Add sugar and coconut, stir in melted butter, mixing well. Press into greased lamington tin and bake at 180C for approximately 25 minutes. Video Player is loading. Play Video. Play. Mute. Loaded: 0%. Make a well in the centre and pour in melted butter. Press into prepared pan. Bake for 20 minutes. Remove from oven and let cool. Meanwhile, sift icing sugar and cocoa powder into a bowl. Stir through softened butter and then coconut and condensed milk. Spread over cooled base and refrigerate until set. Cut into pieces to serve. preheat oven to 180°c/160°c fan forced. grease and line a 28cm x 18cm lamington pan with baking paper. combine flour, NESTLÉ baking cocoa, coconut, sugar and butter in a large bowl, mixing well; press into prepared pan. bake 15 minutes or until golden. meanwhile, combine extra NESTLÉ baking cocoa, NESTLÉ Sweetened Condensed Milk, plaistowe. BASE 125g butter 1/3 cup Caster Sugar 1/4 cup Coconut 1 cup S.R. Flour 2 teaspoons Cocoa Pinch Salt CHOCOLATE ROUGH TOPPING 3 tablespoons Condensed Milk 1 tablespoon Cocoa 1 cup sifted Icing Sugar 30g butter 1 cup Coconut 1 teaspoon Vanilla METHOD BASE: Sift dry ingredients into a bowl, add sugar and coconut. Stir […]
Easy chocolate rough slice Fat Mum Slim
Instructions. 1. Preheat the oven to 180ºC. Line a lamington tin {18 x 26cm}. 2. Make the base by combining all the base ingredients into a medium sized bowl. Mix well, and then press into the prepared tin. Bake for 25 minutes. 3. Method. Preheat the oven to 180ºC. Grease and line a large 24cm x 30cm slice tin. In a large bowl, stir together the flour, coconut, sugar, chocolate and cocoa and make a well in the centre. Pour in the melted butter and mix together. Press into the prepared tin. Bake in the preheated oven for 15-20 minutes until firm.
Sift dry ingredients into basin, add sugar and coconut; stir in melted butter, mix well. Press into greased and paper lined, lamington tin (7 x 11 inches/ 18 x 28 cm). Bake in moderate oven for 25 mins. Cool slightly on wire rack; cover with Chocolate Rough topping while still warm. Cut into slices when cold. Method. Melt butter. Add remaining ingredients. Press into greased 18 cm x 28 cm slice tray. Bake at 180C for 20-30 minutes. Icing: Mix all ingredients together and spread over cooled slice. View all notes.
Chocolate Coconut Rough Slice Aaryan Smith
Chocolate hedgehog slice with ganache. Packed full of fragrant Turkish delight chunks and crunchy slivered almonds, this creamy chocolate slice makes a super indulgent afternoon treat. Serve topped with a rich milk chocolate ganache and coconut for ultimate decadence. 22. Always a favourite. Preheat oven to 180°C. Spray a 20 x 30 cm sponge roll tin with non stick baking spray. Mix all the chocolate rough ingredients in a large bowl. Press into the prepared tin and bake for 20 minutes. Cool in the tin while you make the Icing. Measure Chelsea Rich Chocolate Icing Sugar into a bowl, add in butter and hot water.
