.Thermomix Cooking - Cherry Ripe Slice.

I don't know about you, but Christmas gives me an instant free pass to cook lots of deliciously bad treats.  This year I've been trying out a few new ones with pleasing results.

I found this recipe for Cherry Ripe Slice and knew that it would be perfect for converting for the Thermomix.  It was really yummy - I only managed to have one small piece before it was all gone so I think I'll have to try it again before Christmas.  

The icing was supposed to be just chocolate spread over the top, but I tried adding a tablespoon of cream to turn it into more of a set ganache so that it would be easier to slice.  I also added a couple of drops of red food colouring to the cherry mixture to make it more red.

Cherry Ripe Slice 

For the base:
100g butter
150g self-raising flour
15g cocoa
75g caster sugar
100g plain sweet biscuits


For the filling:
300g glace cherries
150g dessicated coconut
1 tin condensed milk
5 drops red food colouring


For the icing:
200g dark chocolate, broken into pieces
30g copha
1Tbs cream (optional, for softer chocolate)


To make the base:
Place butter into TMX bowl and melt on 60 degrees, speed 1 for 3 minutes.  Remove from bowl and set aside.
Without washing bowl, place flour, cocoa, sugar and biscuits into bowl.  Process on speed 4 for 20 seconds.
Add melted butter and combine on speed 4 for 20 seconds. (The mixture will be quite dry.)
Press into the base of a paper-lined slice tray and cook in a moderate oven for 15 minutes.


To make the filling:
Place 200g cherries into cleaned bowl and pulse on turbo 3-4 times.
Add coconut and pulse on turbo 3-4 times to combine.
Chop remaining 100g cherries into halves and add to bowl with condensed milk and food colouring.  Combine on speed 3 for 10 seconds.
Spread filling over base and cook in a moderate oven for 30 minutes.
Allow to cool completely before icing.


To make the icing:
Place all ingredients into clean and dry bowl and melt on 60 degrees, speed 3 for 3 minutes.  Spread over filling and place in fridge until set and cold.  Slice and serve.