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This slice is one of those foods that crosses the line between a dessert and baking. The chocolate base is soft and rich, and is well matched by the sticky, fragrant and fruity apricot topping. For a dessert, serve it warm in large slices, topped with vanilla ice cream. Otherwise, cut into squares and eat it cups of tea.

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Triple Apricot and Chocolate Slice

Base:

1 cup white flour

1/3 cup cocoa powder

1/3 cup white sugar

1 teaspoon baking powder

1/2 cup chocolate chips

90g butter, softened

Topping:

1/4 cup apricot jam, warmed

1/2 cup desiccated coconut

1/2 cup chopped dried apricots

4 stewed/canned apricot halves

Preheat the oven to 180 degrees celsius, and grease a square tin. To make the base, combine all the dry ingredients and mix thoroughly. Rub in the butter, then press firmly into the tin. Bake this for 10 minutes. Meanwhile, make the topping by firmly mixing together all remaining ingredients. Once the base has cooked for 10 minutes, remove from the oven and spread the topping evenly over it. Return to the oven and bake for another 10 minutes. Leave to cool a little and harden before cutting.

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