Debras Chocolate Slice Recipes

DEBRA'S CHOCOLATE SLICE

Steps:

• Mix together all the dry ingredients in a bowl.
• Add the vanilla to the melted butter and add to the dry mixture.
• Press into a greased sponge roll/slice tin and bake for 25mins at 180'C.
• Ice with your favourite chocolate icing.

DEBRA'S CHOCOLATE CLOUD

Steps:

• Whip cream, vanilla, and stevia in a bowl until stiff peaks form.
• Stir in the chocolate with a spoon.
• Note: She says you will have to use more chocolate if you use Hershey's baking chocolate. I used Penzey's and 1 tsp was perfect.

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.

DEBBIE'S CHOCOLATE SLICE

Steps:

• Preheat oven to 180C (350F).
• Sieve flour and cocoa into a mixing bowl.
• Add sugar and coconut.
• Mix in vanilla extract, butter and egg. (I do the mixing in the food processor, but a wooden spoon in a big mixing bowl will do just as well).
• The mixture should now resemble moist breadcrumbs.
• Empty mixture into a shallow, greased lamington (bar) tin measuring approximately 27cm x 17cm (11" x 7").
• Using your fingers, spread mixture evenly into tin. If you need help to get it smooth on top, use the back of a spoon or roll the side of a glass over it, but don't press down too hard. It doesn't have to be perfectly smooth.
• Now bake in the oven for 10-15 minutes until slightly firm.
• While it's baking, make the icing sugar by combining all the ingredients in a bowl and beating with an electric mixer.
• While the slice is still warm, spoon over icing and smooth out evenly.
• Allow it to cool a little more and then sprinkle over some more coconut and, if you like, decorate with glace cherries.
• While still warm-ish, cut into squares, but don't remove the squares until it's completely cool.