Makes ~54 squares Prep ~ 15 min | Baking ~ 15 min | Cooling ~1 hr 30 min | Total ~ 2 hrs
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500 g unsalted butter (at room temperature, some more for greasing) 250 g self-raising flour (some more for dusting) 100 g golden caster sugar 100 g caster sugar 50 g light muscovado sugar 100 g icing sugar 300 g desiccated coconut 5 large eggs 100 ml milk (can be vegan milk) ½ tsp vanilla extract ½ tsp baking powder 250 g dark chocolate (min 70%) 340 g fruit jam of your choice (optional) If you want to give it an even deeper buttery flavour you can substitute some 50 ml of milk for buttermilk mixed in with the vanilla extract at step 3. You can also flavour your chocolate sauce by adding aromas. Coffee or rum goes exceptionally well. You can also substitute the jam for any kind of other setting cream, like Creme Patissiere, Salted Caramel or Chocolate Ganache. Sometimes, when I feel artistic I play with the colours of the batter too, making it all kinds of shades of the rainbow. Have a go at it :)
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