Here is another festive recipe for you. I made this to take to our annual family Christmas Eve party, along with a really delectable caesar salad (I won’t lie – thanks to Paul Newman’s dressing!). I liked the idea that this slice was chocolatey and included the addition of a Chrismas favourite – cherries! I must admit, I did chicken out and use tinned cherries, but next time I would most certainly use fresh, as the tinned ones were a little sour, but the combo of chocolate and cherries was irresistable.
This is a very fudgey, cakey slice, finished off nicely with a sprinkling of icing sugar. I made it the day before I served it which was very handy when you have a tonne of cooking/baking to do.
From Australian Good Food Magazine December 2010
200g dark chocolate, chopped
150g unsalted butter, chopped
3 eggs, lightly beaten
1 cup (220g) brown sugar, firmly packed
1 cup (150g) plain flour, sifted
1 cup (90g) dessicated coconut
2/3 cup (130g) dark choc bits
415g can pitted cherries in syrup, drained (or equivalent fresh, stones removed)
Preheat oven to 180 degrees celcius. Lightly grease and line a 30cm x 20cm slice pan.
Melt chopped chocolate and butter in a saucepan on low heat until smooth, stirring almost constantly. Cool for 20 minutes.
Whisk eggs into chocolate mixture (ensure mixture has cooled down!) then stir in brown sugar, plain flour and coconut. Fold through half the choc bits.
Spoon mixture into prepared pan. Push cherries into batter and sprinkle over the remaining choc bits. Bake for 30-35 minutes, until firm.
Cool in pan for 20 minutes and then turn out onto a wire rack to cool completely. Cut into squares and dust with coconut or icing sugar.