Base
1.5 cups flour
60g cocoa powder
135g caster sugar
180g unsalted butter
1 tsp vanilla essence
Heat oven to 175degC.
Cream the butter, vanilla and sugar until light and fluffy.
Add the sieved flour and cocoa.
Combine well and press into a lined flat baking tray. Bake for approximately 20 minutes.
Topping 1.5 cups chopped dried papaya cup icing sugar 2 cups shredded coconut cup condensed milk 165g melted butterCombine and spread on base while still warm.
Chocolate ganache
Use chocolate with 60% or more cocoa solids to make a lovely, rich topping
400g chocolate
50ml cream
Set a small pot of water to boil with a tight-fitting bowl on top. Once boiling add cream and chocolate, turn off heat and allow to melt.
Spread over the base, cool before cutting. Makes 15 to 20 slices.
Requested by Sharon Thomson, of Allanton.
This recipe comes from Billy Allen, of No 7 Balmac in Maori Hill.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
