Save to your scrapbook
The Art Cafè's Paradise Slice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The Art Cafè's Paradise Slice
We tracked down Elizabeth's elusive recipe to Border Homebake, the company that supplies the café. They told us that the recipe had for many years been the secret of one Grandma Bell, who called it simply 'favourite cake'. It contains no wheat flour, so is good for those following a wheat-free diet.
- Preparation time: 20 minutes, plus setting
- Cooking time: 30 minutes, plus chilling
-
Total time:
50 minutes, plus setting and chilling
Makes: 24 pieces
Ingredients
- 300g dark chocolate, broken into pieces
- 100g butter, softened
- 200g caster sugar
- 2 medium eggs, lightly beaten
- 200g desiccated coconut
- 100g sultanas
- 100g glacé cherries
Method
- Line a baking tin measuring about 20cm x 30cm with baking parchment.
- Melt the chocolate in a bowl placed over a pan of just-simmering water, and pour it into the prepared tin, spreading it out with a palette knife to cover the base evenly. Put aside for about an hour to set.
- Preheat the oven to 140°C, gas mark 1.
- Cream the butter and sugar together until light and fluffy. Beat in the eggs and coconut, then fold in the sultanas and cherries.
- When the chocolate has fully set in the tray, spread the coconut mixture over it in a thick layer. Bake for 25-30 minutes, or until golden brown. Leave to cool completely in the tin, then chill so the chocolate sets thoroughly.
- Turn out and cut into 24 pieces. If you're not a fan of dark chocolate, you could also make this with milk or white.
Comments
This recipe was first published in Sat Oct 01 01:00:00 BST 2005.
Average user rating