Chocolate Cherry Slice Food

CHOCOLATE CHERRY SLICE

Steps:

• Put chocolate in top pan of double boiler over hot (not boiling) water.
• Melt, stirring occasionally.
• Pour into greased 8x8" pan and chill.
• Beat eggs and sugar until frothy and thick.
• Fold in coconut and cherries.
• Spread over bottom layer.
• Bake at 350F for 10-15 mins until a golden colour and firm to touch.
• Cool before cutting into squares.

CHOCOLATE CHERRY SLICE

Steps:

• Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
• Melt chocolate in heatproof bowl over hot water.
• Spread over base of prepared pan, refrigerate until set.
• Combine coconut, sugar, cherries and egg white in a bowl.
• Spread over chocolate.
• Rough top lightly with a fork.
• Bake in moderate oven for about 15 minutes.
• Cool in pan.
• Cut when cold.
• Store in refrigerator.

DARK CHOCOLATE CHERRY LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
• In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
• For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

DIVINE CHERRY CHOCOLATE ICE CREAM

Steps:

• Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
• Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
• Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

CHOCOLATE CHERRY COCONUT SLICE

Steps:

• Make base first by combining butter & sugar in a bowl. Sift the flour and baking powder over the butter mixture and stir to combine.
• Using a large spoon, press the mixture into the base of the pan.
• Bake for 15 minutes or until light golden brown colour.
• To make the filling combine the coconut, condensed milk and eggs in a bowl. Mix well. Stir in the glace cherries and spoon the mixture over the warm base.
• Bake another approx 20 minutes or until golden brown in colour and firm to touch.
• Allow this to cool completely before adding the topping.
• To make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. Stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set.
• N.B. Slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.

EASY CHOCOLATE, COCONUT AND CHERRY BAKE

Steps:

• Start by greasing a 7x11inch tin. Melt chocolate over a pan of boiling water on the hob, stirring to stop it from burning. Pour into the tin and evenly spread. Leave in fridge to cool.
• Preheat over to 150c fan. Cream fat and sugar together before mixing in the remaining ingredients (egg, coconut and fruit). Once the chocolate is set, pour over the coconut mixture and spread.
• Bake for 20 minutes or until golden brown. Yum!!