Napoleon Slice
This is my granny's recipe, for a delicious traybake that's also gluten-free and nut-free.
Ingredients
- 400 g Chocolate Milk or dark - your preference
- 200 g Dessicated coconut
- 200 g Glace cherries Check gluten free - quartered
- 200 g Sultanas Or mixed fruit, though check gluten free
- 200 g Caster sugar
- 4 medium Eggs Or 3 Jumbo eggs (~70g each)
Instructions
- Line a large tin with tin foil, and try not to crease it other than theh 4 corners as it makes it hard to get the foil off at the end. The big roasting tin here is 21cm x 31cm across the bottom.
- Break the chocolate into pieces and put into a glass jug, then put it in the microwave for 1 minute. Stir, then put back in for 45 seconds. Stir until it's all melted, putting it back in for 15 more seconds at a time if needed and stirring well so that it doesn't bubble.
- Pour the melted chocolate over the foil and smooth it over (bash the whole tin on the work surface a few times so that it evens out across the bottom of the tin) and set aside to cool.
- Put the oven on 160C (fan).
- Break the eggs into a cup and mix with a fork.
- Add the rest of the dry ingredients into a large bowl and mix them up. Add the egg mixture in and stir all together.
- Pour the coconut mix over the top of the cooled chocolate and smooth down so that it's even. Bake in the oven for 20-25 minutes until the top is light golden brown.
- Leave to cool in the tin, pulling the tin foil down after about 10 minutes when the chocolate has started to cool but isn't yet solid. Leave until fully cooled before cutting with a sharp knife.
Notes
You can switch the 200g sultanas for 200g of mixed fruit if you like a slightly more bitter and varied taste, it's also delicious (photos are of this tweak).