I know the Great Day that Isn’t a Fair at the boys’ school isn’t for months, but I’m all inspired. You see, there was a cookbook produced. With very high production values. It looked so good that everyone got very excited and ordered enough copies to be printed for about ten per family. And what do you know, they didn’t all sell. So to encourage a bit of movement we’re going to bake some recipes from the book and sell them at the cake stall alongside the book.
Of course the recipes were all tested at production time, but us cake stall mavens would like to know how they taste and if they’d be better in muffin form, if they’d travel, if they’d be better at the coffee stall and if half of them really do require a tin of condensed milk. I do love this kind of challenge, so I’m starting with a chocolate slice.
I’m making it in the Thermomix. It isn’t difficult to convert recipes to the Thermomix. The first thing you do is look through the ingredients to see which ones need to be processed now that you’re buying everything in a less processed state. It’s only coconut, so I weigh 90 grams of coconut flakes into the jug and process them until they’re approaching crumb level, way before they turn into flour.
Tip out the coconut and put 150 grams of butter in the jug. Melt it by setting it to 100 degrees and put it on for two minutes at speed three. Slide in a tablespoon of golden syrup. Add a teaspoon of vanilla essence. Put in the coconut, a tablespoon of cocoa, half a cup of sugar, a cup of flour and two teaspoons of baking powder. AND a cup of lightly crushed cornflakes. Yes, that’s a little off putting, isn’t it. Mix it all together by a quick zap in the Thermomix. It’s all a bit crumbly.
Press it into a lined baking dish and bake at 180 degrees for about twenty minutes. The recipe suggests waiting until the base is cool until icing it, but I didn’t. Make the icing by putting 180 grams of caster sugar in the freshly washed and dried Thermomix jug and zap it on speed nine for about twenty seconds to turn it into icing sugar. Add in two tablespoons of cocoa powder, thirty grams of softened butter and a tablespoon and a half of boiling water. Zap it at about speed four for about ten seconds until it’s all combined, then spread it on the slice base. It’s quite a thin layer of icing. While the icing is still soft sprinkle it with desiccated coconut.
It will crunchify over an hour or so, so hold off cutting it up until then.
I had to try a piece for testing purposes and you know what? I’ve had it before. It’s one of those vaguely chocolate slices that turn up when you bring a plate to school morning tea for new parents. I can see why you’d make it, it’s easy, it holds together well enough to go in a lunchbox, it has a good texture, nobody’s going to accuse you of using cornflakes. I guess it’s just never really made me go “wow, I really need to find out how to make this!” like lemon slices do. Muffet said she’d prefer it with a softer base before asking for another piece. I’ll wait to see how the boys like it before adding it to the personal repertoire, but it could definitely be assigned to the coffee stall. Or I could take it to a school morning tea.