Picnic Cherry Slice

A close up of the cheery slice showing the chocolate base layer, cherry filling and chocolate top. The remaining full slice is in the background. A picnic table with the cherry slice and a small plate with an individual serving A full cheery slice on a cooling rack after baking the cherry filling layer but before adding the chocolate topping. A thin piece of cherry slice is served on a plate with the remaining full slice in the background.
Recipe Origin Australia
Rating
No Reviews
Servings 12
Preparation 20 min 00:20
Cook 30 min 00:30
Ready in 1 hour50 min 01:50
Difficulty Seasoned
Cooking Method Bake
Ingredients Chocolate Fruit
Equipment Camp Oven
Recipe Type Afternoon Tea Dessert Finger Food Slice Supper
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A close up of the cheery slice showing the chocolate base layer, cherry filling and chocolate top. The remaining full slice is in the background. A picnic table with the cherry slice and a small plate with an individual serving A full cheery slice on a cooling rack after baking the cherry filling layer but before adding the chocolate topping. A thin piece of cherry slice is served on a plate with the remaining full slice in the background.

Picnic Cherry Slice

A perfect picnic dessert is this decadent cherry slice which is inspired by the Australian chocolate bar, the Cherry Ripe.

The filling features finely diced glace cherries also known as candied cherries. These are joined by condensed milk and desiccated coconut to round out the filling before the chocolate topping is added.

The cherry slice is very rich so only a small slice is needed. Another serving option is to cut into small bite-size pieces and serve as finger food or keep it as a sweet treat.

Ingredients

Base

1 cup (150g) plain four (all purpose flour)

1/4 cup (55g) caster sugar (white sugar)

1/4 cup (25g) cocoa powder

1 stick (115g) butter

Cherry Filling

200g (7oz) red glace cherries, finely chopped

1 can (397g | 14oz) condensed milk

3 cups (240g) desiccated coconut

red food coloring

Chocolate Topping

200g dark chocolate

20g copha or unsalted butter

Equipment

spring form or removable base tart tin 16cm x 26cm (6.3 x 10.2 inches)

medium bowl

sift

Recipe Directions

  1. Preheat the camp oven to 180 degrees C (355 degrees F).

  2. Lightly grease the tart tray.

  3. Into a medium bowl sift the flour, sugar, and cocoa. Add the melted butter and stir to combine.

  4. Spoon the mixture into the tart tray then gently press down to create an even base in the try.

  5. Bake for 10 minutes or until firm to the touch. Remove from the oven and rest. 

  6. In a medium bowl, combine the finely diced cherries, condensed milk, coconut, and red food coloring. Stir to combine well and is an even color.

  7. Spoon the cherry filling over the base then use the spoon to flatten and smooth the surface.

  8. Return to the oven to cook for 20 minutes or until firm to the touch. Set aside to cool for 30 minutes.

  9. Place the chocolate and copha in a heatproof bowl over a saucepan of simmering water. Stir continuously until the mixture is smooth.

  10. Pour the chocolate over the cherry filling and spread so even. Set aside for 30 minutes to set.

  11. Slowly and carefully remove the full slice from the tart tray.

  12. Cut the slice into serving size pieces. 

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Recipe Origin Australia
Rating
No Reviews
Servings 12
Preparation 20 min 00:20
Cook 30 min 00:30
Ready in 1 hour50 min 01:50
Difficulty Seasoned
Cooking Method Bake
Ingredients Chocolate Fruit
Equipment Camp Oven
Recipe Type Afternoon Tea Dessert Finger Food Slice Supper
Share: