Try this delicious slice created by Antonio from The Great Australian Bake Off.
For the chocolate biscuit base, beat the butter in a stand mixer until light in colour. Add in the icing sugar, desiccated coconut and eggs and mix until well combined. Add in the flour, cocoa powder, baking powder and salt. Press into 12”x3” square baking tin and bake at 170°C for about 30 minutes.
For the passionfruit caramel, heat the sugar, glucose and water to 145°C. In another saucepan heat the passionfruit puree and vanilla bean seeds. Whisk the butter into the sugar mixture, followed by the passionfruit puree. Reheat to 119°C and pour on top of prepared biscuit base.
For the white chocolate top, melt together the white chocolate and yellow cocoa butter over a pan of gently simmering water. Pour over passionfruit caramel and sprinkle with black sesame seeds.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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