Raspberry & White Chocolate Slice


The one job I hate when you are preparing to go away is cleaning out the fridge. We went to Cairns over Easter and on the Tuesday I started to clean out the fridge and nearly cried when I saw a beautiful punnet of raspberries that had not been eaten.


Being Easter and the talk of the town is chocolate, I decided to make a decadent slice of raspberries and white chocolate. I will not lie, your calorie counter, your waist and hips will not like you for eating this, but your stomach and your taste buds will LOVE you!


My husband came home from work on the Tuesday and declared it was AMAZING (it's times like this I LOVE his sweet tooth), and said the only thing better would have been if it was hot and smothered in homemade custard (I did say he has a sweet tooth!).


This is definitely a "sometimes" or "treat" food as I tell the twins, but sometimes you just need to be that little bit naughty and satisfy your cravings for something that's not at all healthy.


Prep 20 min // Cook 30 min


INGREDIENTS

1 punnet fresh raspberries

125g butter

200g white chocolate (plus an additional 100g chopped)

2/3 cup plain flour

1/3 cup self raising flour

3 eggs whisked

2 tsp vanilla essence

2/3 cup caster sugar

2/3 cup milk

2 tbs water

1 tbs raw sugar


METHOD

  1. Preheat oven to 180 degrees and line a slice tray with baking paper.

  2. In a saucepan place 1/4 punnet raspberries with the water and sugar, then cook over a low heat until they are soft and can be blended into a thick coulis.

  3. In another saucepan add the butter and chocolate (leave reserved chocolate aside for later), and melt over a ow heat until its smooth.

  4. Add the eggs, milk and coulis then whisk together until smooth.

  5. Sift the flours and sugar together in a bowl, create a well, pour the chocolate mixture into the middle and stir until just combined.

  6. Fold gently through the remaining raspberries and reserved chocolate, then pour the mixture into the prepared tin.

  7. Cook for approx 30 minutes until golden brown and cooked through, then cool completely before you slice it.


Note: If you want to eat this slice hot with custard or ice cream, cut it carefully as it will be quite crumbly.

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