Chocolate fruit and nut slice with macaroon topping

ingredients

• Macaroon topping

  • 2 egg-whites
  • 1/2 cup caster sugar
  • 1 tablespoon cocoa powder
  • 1 cup shredded coconut

• Chocolate fruit and nut slice with macaroon topping

  • 250 gram scotch fingers, half crushed, half chopped
  • 2/3 cup raisins
  • 1/2 cup whole macadamias
  • 1/3 cup icing sugar, sifted
  • 200 gram dark chocolate, chopped
  • 125 gram butter, melted
  • 1 egg, lightly beaten

method

• Chocolate fruit and nut slice with macaroon topping

  • 1

    Preheat oven to moderate, 180°C. Lightly grease a 20cm square cake pan. Line base and sides with baking paper.

  • 2

    In a large bowl, combine biscuits, raisins, macadamias and icing sugar.

  • 3

    Combine chocolate and butter in a small saucepan. Heat on low, stirring until smooth. Cool slightly.

  • 4

    Stir chocolate into biscuit mixture with egg. Press into pan, smoothing top.

  • 5

    Spread topping over. Bake 15-20 minutes. Cool in pan 10 minutes. Transfer to wire rack to cool completely. Serve cut into squares.

• Macaroon Topping

  • 1

    In a small bowl, beat egg-whites until soft peaks form. Gradually add sugar, beating until stiff. Beat in cocoa, then fold in coconut.