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200g gluten-free flour
½ cup cocoa, sifted
1 cup desiccated coconut
½ cup caster sugar
280g butter, melted
2 eggs, lightly beaten
3 cups glace cherries
3⅓ cups desiccated coconut
1 cup sweetened condensed milk
1 Tbsp vanilla
3 cups frozen raspberries
250ml fresh cream
Heat oven to 150degC, grease and line a sandwich tin with baking paper.
Mix all ingredients together in a bowl. Then press into tin and bake for 15 minutes or until firm to the touch. Cool.
Place cherries in a food processor and blitz until finely chopped. Add the rest of the ingredients and mix together. Spread filling over the base and bake for 30-35 minutes until slightly golden.
Melt chocolate and cream over a double boiler and stir until smooth.
Pour ganache over slice and leave to cool. Then slice into preferred sized pieces and let set in fridge.
Recipe requested by Annette Rose, Dunedin. Recipe provided by Columbus Cafe at Mitre 10 Mega Dunedin.
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 517, Dunedin, fax 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.