THEME: Coconut and Ginger Slice
Jamie R
1 cup desiccated coconut
1 1/3 cups shredded coconut
1 cup castor sugar (superfine sugar)
3 eggs
220g (7oz) dark chocolate
90g (3oz) slivered almonds
185g (6oz) of ginger in syrup (including syrup)
Line a 28 x 18cm (11 x 7 inch) tin or oven-proof dish with foil. Melt
the chocolate gently on stove, or microwave on HIGH for two minutes.
Stir out any remaining lumps.
Spread the chocolate over the foil, going up the sides of the tin an
inch or so (otherwise the mixture sticks to the foil). Place it in
fridge to set. Switch stove on to 175 C (350 F).
Beat the eggs, and combine with the other ingredients. You may need
to add extra shredded coconut if you use lots of ginger syrup. The
more syrup used, the better it tastes. Spread mixture on to the
chocolate. Bake in centre of oven for half an hour at 175 C (350 F).
Turn oven off and leave slice there a further half hour.
When cool, cut into small pieces.