Ingredients
filling
- 30 g Copha
- 30 g Milk
- 1/2 teaspoon Peppermint Essence
- 220 g icing sugar
Base
- 200 g SR flour
- 2 tbsp cocoa powder
- 85 g decicated coconut
- 100 g brown sugar
- 125 g unsalted butter
topping
- 125 g dark chocolate
- 30 g unsalted butter
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I'm cooking this todayRecipe's preparation
Preheat oven 180 deg
BASE
Melt butter for base 3 min 60 deg sp2 or until melted
add all other base ingredients (add cocoa to bowl last) mix sp 4 20 sec or until combined .
Press into 16 x26 cm approx slice tin. Bake 180 deg 15 mins. Let it start to cool.
M FILLING
Melt Melt copha 60 degs 3min SP2.
S Add all other filling ingrediants mix sp3 1min. Scrap down sides in between mixing.
Spread warm filling mixture onto the warm base and refrigerate until cold.
TOPPING
1. When slice is set and cold (about 30 mins in fridge). Melt butter and dark chocolate 50 deg 4mins sp2 or until melted then spead over the top. Leave at room temperature to set and then slice into squares. I usually slice through the chocolate layer first, then go back and cut right through the base.
Enjoy!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is beautiful!! Thank you!!
So good!!!!! Thanks
So easy and yummy. Thanks for the great recipe
Reminded me of my mum's cooking in the 70's. The base needed more butter to remain cohesive.
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