Chocolate Slice Food

AUSTRALIAN CHOCOLATE SLICE

Steps:

• Preheat oven to 320F/160C.
• Butter a dish or deep baking sheet/tin that's approx 11 or 12 in by 7 or 8 in and at least 1 in deep. Line it with parchment paper on the bottom and two longer sides, overhanging the sides, pressing gently into the butter to help it stick.
• Mix together the flour, coconut, sugar and cocoa powder in a bowl.
• Lightly beat the egg and melt the butter. Add these both and the vanilla to the dry ingredients and mix until well combined.
• Put the mixture into the prepared dish and press it down evenly, flattening the top so it's smooth.
• Bake for approx 20-25 minutes until the firm and the top looks dry.
• Towards the end of the baking time, prepare the frosting/icing. Sift the confectioner's sugar and cocoa powder together in a bowl. Add the melted butter and hot water and mix until well combined. Add a little extra sugar/water if needed to make a semi-thick but workable mixture.
• Once the base is ready, top with the frosting while it is still hot. Try to spread evenly, right to the corners, but be aware if you try to work it too much the top will become less even. Once done, sprinkle with a little coconut while the frosting is still wet. Leave to cool/firm up before cutting into pieces.
• To cut into pieces: it's easier to loosen the short edges of the slice and lift it out of the dish in one piece. Then, cut into whatever size pieces suits (for this size, I suggest 16 pieces).

CHOCOLATE SLICE

Steps:

• Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
• Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
• Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
• To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
• place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
• To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
• Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
• To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
• This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.

CHOCOLATE PECAN SLICE AND BAKE COOKIES

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

CHOCOLATE EGG SLICES

Steps:

• Put the butter and sugar in a bowl and beat with an electric whisk until pale and creamy. Fold in the flour and cocoa with a pinch of salt until it forms a dough. Press evenly into the base of a 20x30cm brownie tin using a spatula. Prick all over with a fork and chill for at least 30 mins.
• Heat the oven to 180C/160C fan/gas 4. Bake the base for 15-20 minutes until it looks dry and firm. Meanwhile, for the filling, melt the butter and chocolate in a heatproof bowl over a pan of simmering water until smooth. You can also do this in the microwave, stirring between short bursts. Leave to cool slightly while you whisk the eggs, egg yolk and sugar in a bowl with an electric whisk until pale and fluffy.
• Lower the oven to 160C/140C fan/gas 3. Fold the slightly cooled buttery chocolate into the eggs, then fold in the cocoa until completely combined. Pour into the tart case and top with mini chocolate eggs.
• Bake for 15 mins until the filling has set and the pastry case shrinks away from the sides of the tin. Leave to cool completely in the tin before loosening around the sides with a knife, and cutting into 20 slices to serve.

CHOCOLATE COCONUT SLICE

Steps:

• Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
• Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
• Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
• Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.