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Chocolate and Glacé Cherry Slice

A recipe from the Good Food collection.


Chocolate and Glace Cherry Slice
Chocolate and Glace Cherry Slice
1 cup (125 g) plain flour
⅓ cup (40 g) cocoa powder
⅓ cup (90 g) caster sugar
125 g unsalted butter, melted
1 teaspoon vanilla essence
2 cups (420 g) glacé cherries, finely chopped
½ cup (60 g) icing sugar
1½ cups (135 g) desiccated coconut
½ cup (160 g) condensed milk
60 g unsalted butter, melted
50 g white vegetable shortening (Copha), melted
150 g dark cooking chocolate
25 g unsalted butter, extra
2 tablespoons cream


  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 18 × 27 cm shallow baking tin and line with baking paper, leaving the paper hanging over the two long sides.
  2. Sift the flour, cocoa and sugar into a bowl, add the butter and vanilla, and mix to form a dough. Gather together and turn onto a well-floured surface. Press together for 1 minute, then press into the base of the tin. Chill for 20 minutes. Cover with baking paper and baking beads or uncooked rice and bake for 10–15 minutes. Remove the paper and beads and bake for 5 minutes. Cool.
  3. Combine the cherries, icing sugar and coconut. Stir in the condensed milk, butter and Copha, then spread over the cooled base. Chill for 30 minutes.
  4. Chop the chocolate and extra butter into small even-sized pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and remove from the heat. Sit the bowl over the pan, making sure the bowl doesn't touch the water. Allow to stand, stirring occasionally until melted. Pour over the cooled cherry mixture, then chill until set.
Nutrition Per Piece:


Fat 14 g;
Protein 2 g;
Carbohydrate 26 g;
Dietary Fibre 1 g;
Cholesterol 23 mg;
975 kJ (235 cal)


Main ingredient:


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