- serves 24 people
- preparation 10 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 200 g white baking chocolate, broken into pieces
- 125 g butter, chopped
- 2 eggs
- ½ cup sugar
- 1 tsp vanilla essence
- 1 cup desiccated coconut
- 1 cup SR flour
- ½ cup plain flour
- ¼ cup crunchy hazelnut spread
- Icing sugar, for dusting, optional
Instructions
- Preheat oven to 180°C. Grease and paper line a 18 cm x 28 cm slice pan.
- Combine the chocolate and butter in a heatproof bowl and melt over simmering water until smooth; cool slightly then whisk through the eggs, sugar and vanilla.
- Stir in the coconut and sifted flours until well combined. Spoon into prepared slice pan. Drop teaspoonsful of the hazelnut spread randomly over the top of the mixture then lightly turn through with a knife to create a marble effect.
- Bake for 40-45 minutes or until cooked and golden. Allow to cool in the pan before slicing. Store in an airtight container until required. Dust lightly with icing sugar prior to serving, if desired.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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