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Chocolate & coconut slice

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 9
Servings 10
Time 45


  • 300
    tennis biscuits
  • 90
    Amarula liqueur or rum (or use strong coffee or berry juice)
  • 500
    dark chocolate, chopped
  • 125
  • 2
    large egg yolks, lightly beaten
  • 100
    brazil nuts or pecan nuts
  • 100
    glace cherries, halved
  • 325
  • 250
    shaved coconut, toasted


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.


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