The Great Australian Bake Off

Try this delicious slice created by  Antonio from The Great Australian Bake Off.


  • Chocolate biscuit base

  • 100g unsalted butter

  • 67g pure icing sugar

  • 27g desiccated coconut

  • 33g whole eggs

  • 123g plain flour

  • 50g cocoa powder

  • 1.3g baking powder

  • 1.5g salt

  • Passionfruit caramel

  • 379g caster sugar

  • 132g liquid glucose

  • 75g water

  • 375g seedless passionfruit puree

  • 3 vanilla beans

  • 304g unsalted butter

  • 3.7g table salt

  • 1.5g bicarbonate of soda

  • White chocolate glaze

  • 100g Yellow cocoa butter

  • 400g white chocolate

  • 50g black sesame seeds


  • 1.

    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.

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (28 servings)

  • Energy 333kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 2g
  • Carbohydrate 35g
  • Sugar 28g
  • Sodium 107mg

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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