QUICK AND EASY 'CHOCOLATE MONTE' SLICE

QUICK AND EASY 'CHOCOLATE MONTE' SLICE
 
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by cengland

 
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Ingredients

Ingredients
Method
 
  • Base
  • 250g soft butter
  • 200g sugar
  • 300g plain flour, plus a bit extra
  • 50g dessicated coconut
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • Topping
  • 200g dark chocolate
  • 25g butter
Base

* Preheat oven to 170 C.
* Grease an oblong tin 21cm x 31cm (8 1/4" x 12 1/4").
* In a large mixing bowl, with a spoon, mix together butter, sugar, flour, coconut, eggs, sugar and vanilla.
* Turn the lump of mixture into the greased tin, dip a hand in flour, and use the floured hand to press the mixture out evenly in the tin.
* Bake in the middle of the oven for about 35 mins, or until golden-brown and cooked through.

Topping

* Melt together the chocolate and butter, in a heatproof bowl set over a saucepan of simmering water (or in a double boiler).
* Using the back of a spoon, spread chocolate over the slice.
* Leave until the chocolate is set firm enough so that you can cut it, but not too firm so that it cracks when you try to cut it. You should be able to press the chocolate with your finger and not have it smear or squash. If necessary (in a hot climate or room), refrigerate it for a little while.
* To cut the slice, use a sharp knife, repeatedly dipped in hot water in a cup, and dried off with a teatowel (the heat of the knife picked up from the hot water helps in cutting the set chocolate). Cut the slice into small pieces.
* Remove the pieces from the tin, and store in an airtight container (in the fridge in a warm climate).

QUICK AND EASY 'CHOCOLATE MONTE' SLICE

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This recipe was uploaded by cengland

 
 
This is easy as, but rather addictively yummy. It's inspired by 'Chocolate Monte' biscuits, made by the Australian biscuit company Arnotts.

Half the quantity can be made, and cooked in a 16cm x 26cm tin (6 1/4" x 10 1/4").

Method


Base

* Preheat oven to 170 C.
* Grease an oblong tin 21cm x 31cm (8 1/4" x 12 1/4").
* In a large mixing bowl, with a spoon, mix together butter, sugar, flour, coconut, eggs, sugar and vanilla.
* Turn the lump of mixture into the greased tin, dip a hand in flour, and use the floured hand to press the mixture out evenly in the tin.
* Bake in the middle of the oven for about 35 mins, or until golden-brown and cooked through.

Topping

* Melt together the chocolate and butter, in a heatproof bowl set over a saucepan of simmering water (or in a double boiler).
* Using the back of a spoon, spread chocolate over the slice.
* Leave until the chocolate is set firm enough so that you can cut it, but not too firm so that it cracks when you try to cut it. You should be able to press the chocolate with your finger and not have it smear or squash. If necessary (in a hot climate or room), refrigerate it for a little while.
* To cut the slice, use a sharp knife, repeatedly dipped in hot water in a cup, and dried off with a teatowel (the heat of the knife picked up from the hot water helps in cutting the set chocolate). Cut the slice into small pieces.
* Remove the pieces from the tin, and store in an airtight container (in the fridge in a warm climate).
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