Cherry Ripe Slice

Name: Cherry Ripe Slice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving
Ingredients: 150 gm SR flour; 40 gm cocoa; 80 gm caster sugar; 150 gm melted butter; 100 gm Biscuits; 150 coconut; 400 gm glace cherries; 400 ml condensed milk; 2 drops red food colour; 150 gm dark chocolate; 100 ml cream

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3.0

6 reviews

Average

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
12
Course
Cake, Others

Cherry Ripe Slice

Iris Warren

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Add more cherries if you'd like a deeper colour. Or if you cant get great red glace cherries you can put the tiniest drop of red colour in the filling.

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Ingredients

Servings

Base

150 gm SR flour
40 gm cocoa dark Dutch cocoa, 4 Tablespoons
80 gm caster sugar 1/3 cup
150 gm melted butter
100 gm Biscuits Marie, granita, or any sweet plain biscuit or Gram crackers in US

Topping

150 coconut desiccated unsweetened
400 gm glace cherries
400 ml condensed milk 1 x tin
2 drops red food colour

Icing

150 gm dark chocolate chopped
100 ml cream

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Instructions

Oven 170. 1 x Paper lined brownie tin 10 x 7 in or 18 x 25 cm
First add the flour, biscuits, sugar and cocoa. Blitz this till you have a fine floury mass.
Pour in the melted butter and blitz till combined . ( the mixture is relatively dry).
Press into the brownie tin, and bake for approx 15 minutes. Take out of the oven and put aside for a few minutes.
Next put 3/4 the cherries into the food processor and add the coconut and condensed milk and pulse till pink and well combined. Rough chop the remaining cherries and add to the mix.
Pour this mixture over the base and spread out.
Bake this for approximately 20- 30 min. Don't let it brown too much, I take it out when the outside edges have just started to brown but the centre is softer.
Cool the slice completely before icing.
Chop the chocolate into very small bits. Warm the cream in a bowl over a double boiler, or in the microwave to warm without boiling. Take off the heat and add the chopped chocolate and stir till melted and the chocolate mixture is glossy and smooth. Pour over the slice and spread with a pallet knife.
Let this set in the fridge for up to an hour or overnight before slicing for the best results

Notes

Notes Don't add chocolate to boiling cream. The chocolate could split. If you find that you may have done this and the mixture is not smooth and it looks a little separated then shock it with a tablespoon of very cold cream or milk and stir through quickly. This often brings it back together.