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.
