Chocolate slice recipe
This easy-to-make Australian dessert is perfect for serving a large group or small portions. This is a cookie bar with a chocolate drizzle on top. It is sure to please.
Café culture in Australia
Australia has a strong cafe culture in many cities, and almost every town has its neighborhood bakery. These two places are great for trying out some sweet and savory goodies.
Some restaurants offer more traditional dishes, while others are more innovative.
Tea is a popular beverage in Australia, and the concept of teatime is undoubtedly a holdover from Australia’s colonial past.
In Australia, a “morning snack” is often called “morning tea.”
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There is also a strong British influence on classic bakery items. In almost every bakery, you’ll see meat pies and sausages. Both have British origins.
You’ll also find various sweets unique to Australia, such as croissants and brownies.
In Australia, many cafes and bakeries serve “slices,” similar to cookie bars or sheet cakes.
Some of the slices are British in origin. The chocolate caramel slice, for example, is similar to Millionaire’s Shortbread, which is popular in Scotland, where it probably originated.
Vanilla slice is another classic. It’s similar to the Napoleon that would be called in the US and comes from the French Mille-feuille.
Australian culture is very familiar with the idea of “a slice.”
You can buy or make a wide variety of slices these days. Lemon Slice is a classic example. But you can also get creative and experiment with different flavors and fillings.
Others believe that the popularity of slices stems from their ease. However, they require more effort to make than just a few cookies. These are perfect for bake sales and fetes, where they have been popular.
This chocolate slice makes a delicious snack or after-school treat for parties.
There are many variations of chocolate slices, some baked and others no-bake. This one is a baked version.
Some are softer and fudgier, while others have a firmer base. All have a chocolate glaze or frosting on top.
It is simple to make this slice. Mix the dry ingredients and separate the butter and egg before combining them.
This can be pressed into a dish lined with parchment paper and baked to set it.
The frosting will spread better if you put it on a warm base.
If you work the surface too much, it will become uneven.
The recipe can be easily scaled up or down depending on the amount you need. You can cut the pieces to your desired size.
Chocolate slice storage
You can store any extra slices in an airtight, room-temperature container for up to two days.
It can be frozen, separated into slices using parchment paper.
The classic Australian chocolate bar is perfect for a teatime treat, an after-school snack, or a party dessert.
Preheat oven to 320F/160C.
Butter a deep dish or baking sheet/tin measuring approximately 11 to 12 inches by 7 to 8 inches and at least one inch deep. Line the dish with parchment paper at the bottom and on two of the longer sides. Press the parchment paper into the butter gently to make it stick.
Combine the flour, cocoa, coconut, and sugar in a large bowl.
Melt the butter and lightly beat the egg. Mix the dry ingredients with the butter, vanilla, and egg.
Pour the mixture into the dish you have prepared and flatten the top.
Bake for approximately 20-25 minutes or until the top is firm and looks dry.
Prepare the frosting/icing towards the end of baking. In a large bowl, combine the cocoa powder and confectioner’s icing. Mix the butter melted with hot water until combined. If necessary, add more sugar/water to create a semi-thick mixture that is still workable.
Top the base with the frosting as soon as it’s hot. Spread evenly to the corners. Be careful not to overwork the frosting. Sprinkle a little coconut on top while the frosting is still moist. Let the frosting be excellent/firm before cutting it into pieces.
Lifting the whole slice out of the dish is more accessible by lifting the short edges. Cut into 16 pieces for this size.