I really like chocolate recipes that use cocoa powder instead of melted chocolate. I find them less rich, cheaper to make, and you don't have to melt cocoa to use it. The biggest reason I prefer it though, is this: cocoa powder can sit in the cupboard for weeks and months for the moment when you need to make a chocolate cake, slice etc, and I don't think anyone's ever tempted to eat it - which can't be said for chocolate bars.
To make this slice, sift flour and cocoa into a bowl, stir in sugar and coconut, then mix in egg and melted butter until it's all well combined.
Press half the mixture in a lined 20 x 20 cm baking tray, using the back of a spoon and your hands. Cover with a layer of raspberry jam.
Cover this with the remaining mixture and spread over evenly. I could see this wasn't going to be very easy, so I crumbled the mixture evenly over the top and then gently pressed it all down with my fingers.
Cook at 170 C for about 40 minutes until firm.
While slice is still hot, make the icing by sifting icing sugar and cocoa into a bowl, then stirring in melted butter and a tbsp of hot water until you have a spreadable consistency. Add a few more drops of water if necessary.
Spread over the slice. I found there was only just enough to cover the whole thing, so doubling the icing recipe would make it easier to get a smoother topping. But I thought the finished slice had a good amount of icing, and it didn't seem skimpy.Leave to cool in the pan, then cut into squares.
I had trouble taking a photo of these slices, as little hands wanted to reach in and take one. They were very popular with everyone (I especially like the crunchier corner slices) and they taste a little like Cherry Ripe bars in that they're a combination of chocolate, coconut and 'fruit'.
I know I'm going to be asked to make these again.
150 g plain flour
25 g cocoa powder
180 g caster sugar
60 g desiccated coconut
100 g butter, melted
85 g raspberry jam (I used about 4 heaped tsp)
80 g icing sugar
1 tbsp cocoa powder
5 g butter, melted
1 tbsp boiling water, approx
(the above ingredients are for a 20 x 20 cm pan)