Chocolate, Cherry and Coconut Slices

Name: Chocolate, Cherry and Coconut Slices
Total time: 3 h 20 min
Yield: 1
Ingredients: 2 cups Hazelnuts (ground); 2.75 cups flour; 1.333 cups butter; 0.667 cup sugar; 4 Tbsps dark cocoa powder; 2 Tbsps cream (as required); 1 cup glace Candied cherry; 0.333 cup dried Sour cherry; 5.333 cups Coconut flakes; 1.667 cups sweetened Coconut cream; 0.25 cup water; 3 Tbsps Corn starch; 0.125 cup white Rum; 0.875 cup cream; 2 packets Vanilla sugar; 2 packets whipped cream stabilizer; 11 ozs dark Chocolate couverture

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 3 h. 20 min.

Ready in

Ingredients

for

Baking tray

For the base: 2 cups Hazelnuts (ground); 2 ¾ cups flour; 1.333 cups butter; ⅔ cup sugar; 4 Tbsps dark cocoa powder; 2 Tbsps cream (as required)

For the coconut and cherry filling: 1 cup glace Candied cherry; 0.333 cup dried Sour cherry; 5.333 cups Coconut flakes; 1 ⅔ cups sweetened Coconut cream; ¼ cup water; 3 Tbsps Corn starch; ⅛ cup white Rum; ⅞ cup cream; 2 packets Vanilla sugar; 2 packets whipped cream stabilizer

In addition: 11 ozs dark Chocolate couverture

How healthy are the main ingredients?

sugar

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Preparation steps

Put all the ingredients for the base into a food processor or food mixer and work to the consistency of breadcrumbs. Turn on to a lightly floured work surface, quickly combine to a dough, then roll out and place on a baking tray lined with baking parchment.

Bake in a preheated oven (200°C) for about 20 minutes.

Meanwhile chop the dried and glace cherries separately. Heat the coconut cream in a pan. Mix the cornflour with a little water and stir into the boiling coconut cream. Add the chopped sour cherries and cook, stirring for 1 minute. Stir in the rum and coconut flakes, return to the boil briefly, then set aside and leave to cool.

Stir in the glace cherries. Whip the cream until stiff with the cream stabiliser and vanilla sugar and fold into the cooled coconut cream. Spread on the base and chill for at least 2 hours. Melt the chocolate couverture over a hot bain-marie and spread on the cooled filling. Leave to set and chill until ready to serve. Cut into pieces with a hot knife and serve.