Name: Chocolate slices
Yield: 16 servings
Cuisine: Bake
Ingredients: 100.00 g flour cake; 10.00 ml cocoa powder; salt pinch; 50.00 g margarine; 50.00 g castor sugar; 1.00 eggs yolk only; water cold; 50.00 g margarine; 225.00 g condensed milk; 120.00 g icing sugar; 20.00 ml cocoa powder; 200.00 g desiccated coconut; 200.00 g dark chocolate; 100.00 g milk chocolate; 20.00 g icing sugar; water

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Ingredients (16)

BASE

100.00 g	flour — cake
10.00 ml	cocoa powder
	salt — pinch
50.00 g	margarine
50.00 g	castor sugar
1.00	eggs — yolk only
	water — cold

FILLING

50.00 g	margarine
225.00 g	condensed milk
120.00 g	icing sugar
20.00 ml	cocoa powder
200.00 g	desiccated coconut

TOPPING

200.00 g	dark chocolate
100.00 g	milk chocolate
20.00 g	icing sugar
	water

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Method:

Preheat the oven to 180 ºC (350 ºF). Sift the cake flour, cocoa and salt together in a mixing bowl and rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Add the castor sugar and mix well. Incorporate the egg yolk and just enough water to form a stiff dough. Blend until smooth and chill for about 30 minutes. Roll out the dough into a circle, about 5 mm thick. Line the bottom of a 23 cm cake tin with the pastry. Chill for 30 minutes more. Prick with a fork and bake for 15 minutes or until the pastry is just done. Cool in the tin. Melt the margarine and condensed milk over moderate heat. Sift the icing sugar and cocoa together and add the coconut. Remove the margarine mixture from the heat, add the coconut mixture and mix. Spoon onto the cooled pastry base and spread evenly. Melt the dark chocolate and spread over the filling. Leave to set completely. Melt the milk chocolate and blend it with the icing sugar and a few drops of water. Spoon into a piping bag and pipe decorations on top of the dark chocolate. Leave to set completely before cutting into thin slices.
Makes about 16 slices.