Chocolate cherry slice
( SERVES 20 )
- Preheat oven to 170 degC. Beat butter and sugar until pale and creamy. Add egg yolks and mix well. Mix in combined flour, cocoa and baking powder.
- Press mixture into a lined 20 x 30cm slice tin.
- Beat egg whites until soft peaks and then continue to beat, adding sugar a little at time
until the mixture is thick and glossy. Gently fold in the coconut and vanilla.
- Spread jam over the base of the slice and then top with the meringue. Bake for 25 to 30 minutes or until meringue is golden and firm. Carefully cover if meringue browns too quickly.
Tip: For a crisp base, cook the base first for 15 minutes and allow to cool before spreading with jam, meringue and cooking again