Try this eye-opening coffee slice to provide a much-needed energy boost to your afternoon tea. Everyone will love the blend of caramel, coffee and cocoa flavour.
- ¼ cup instant coffee granules
- ¼ cup boiling water
- 2 cups plain flour
- ⅔ cup cocoa powder
- 1 cup caster sugar
- ½ cup shredded coconut
- 175 g unsalted butter, melted
- 380 g can caramel topping
- 250 g tub sour cream
- 2 eggs, lightly beaten
- Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
- Dissolve coffee in water in a small jug. Cool slightly.
- Sift combined flour and cocoa into a large bowl. Add sugar and coconut. Mix well. Add butter and 1 tbsp of the coffee mixture. Mix until well combined. Reserve 11/3 cups of the mixture and refrigerate. Press remaining mixture over base of prepared pan.
- Cook in a moderate oven (180°C) for about 15 minutes, or until firm to touch. Remove from oven. Cool. Place pan on an oven tray.
- Whisk caramel in a bowl until smooth. Add sour cream, eggs and remaining coffee mixture. Whisk until smooth. Pour over base. Sprinkle over reserved cocoa mixture.
- Cook in a moderately slow oven (160°C) for about 50 minutes, or until firm to touch. Remove. Cool completely in pan. Refrigerate for 4 hours, or overnight until cold.
- Lift slice from pan. Cut into pieces.
Slice can be made up to one week ahead. Store in an airtight container in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.9 g|
|Total carbohydrates||38.4 g|
|- Sugars||23.1 g|
|Dietary fibre||2.6 g|