20110603

choc-cherry coconut slice

300g ground hazelnuts
300g plain flour
250g butter
150g caster sugar
1/4 cup cocoa
1-3 tbsp water
extra flour for kneading
2 eggs
extra 100g caster sugar
1 tsp vanilla extract
200g dessicated coconut
200g glace cherries, chopped
70g craisins
300g dark cooking chocolate

1. Preheat oven to 200C. Line a slice tin with baking paper. Put hazelnuts, flour, butter, sugar and cocoa in a food processor and process until mixture resembles coarse breadcrumbs. Add enough water to bring dough together. Turn out onto a lightly floured surface and knead gently until dough comes together. Roll out to fit base of prepared tin. Put in tin and bake for 20-25 minutes. Cool on a wire rack.
2. Put eggs and extra sugar in a bowl. Add vanilla and beat with electric beaters until thick and pale yellow. Add coconut, cherry and craisins. Stir until combined.
3. Spoon mix onto base and spread evenly to edges. Bake for 6-8 mins or until firm to touch. cool on wire rack.
4. Put choc in a heatproof bowl and stir over a pan of simmering water until smooth. Pour over filling, spread smooth, then use a knife handle to make grooves in top. Refrigerate for 30-40 mins or until choc is set. To serve cut into rectangles.

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