Name: Chocolate & coconut slice
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 10 servings
Cuisine: Boil
Ingredients: 300.00 g tennis biscuits; 90.00 ml amarula or rum; 500.00 g dark chocolate chopped; 125.00 g butter; 2.00 eggs large, yolks only, lightly beaten; 100.00 g brazil nuts or pecan nuts; 100.00 g glacé cherries halved; 325.00 ml cream; 250.00 ml coconut shaved, toasted

Recipe Disclaimer

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Ingredients (9)

300.00 g	tennis biscuits
90.00 ml	amarula — or rum
500.00 g	dark chocolate — chopped
125.00 g	butter
2.00	eggs — large, yolks only, lightly beaten
100.00 g	brazil nuts — or pecan nuts
100.00 g	glacé cherries — halved
325.00 ml	cream
250.00 ml	coconut — shaved, toasted

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Method:

1. Grease and line a loaf tin with baking paper. Place the biscuits into a shallow dish and drizzle with the Amaruala. Allow to soak for 20 minutes.

2. Place the chocolate into a glass bowl and set it over a saucepan of simmering water. Allow to soften and then stir until melted and smooth.

3. Remove from the heat and add the butter and egg yolks and stir well. Set aside to cool. Once cool, stir in the cherries and nuts.

4. Beat the cream until soft peaks form. Fold into the chocolate mixture.

5. Spread a layer of the mixture into the prepared tin. Cover with a layer of the soaked biscuits. Repeat layers ending with a chocolate layer. Top with the shaved coconut. Cover the tin with plastic wrap and refrigerate for at least 5 hours before serving. Serve thinly sliced with vanilla ice cream.