Chocolate Christmas Slice
This can be made all year around not just for Christmas. Super quick that is what we like.
750 grams of Chocolate block (1 and 1/2 pounds)
2 free range or organic eggs
100 grams of caster sugar (4 fl. ounces)
56 grams of Cherries chopped up (2 ounces)
225 grams of coconut (8 ounces)
Method: Take out baking tray. Grease the baking tray with butter and flour or olive oil spray. Melt the chocolate in a baking bowl over hot water or in the microwave 20 – 30 seconds (Test this and check). Spread the chocolate throughout the baking tray. Refrigerate until firm. Take the eggs and sugar and beat until frothy. Then get a wooden spoon and slowly fold in the cherries and coconut (if you don’t want to use cherries, walnuts and sultanas work just as well) . Spread over the chocolate with a large knife or spatula. Bake for 10-15 minutes in the oven at temperatures 180 degrees celsius or 350 fahrenheit. Once ready, use a sharp knife and cut into rectangles. Leave on the bench until cooled. Then cover in aluminium foil, tin foil and refrigerate.