This week, Roy was going through the freezer, trying to see if there was anything which needed to be used up. He noticed a packet of cake bits, which were offcuts from a cake he made earlier in the year. He wondered what he could possibly do with the bits of cake, so started scouring his cookbooks for inspiration. He came across a delicious looking recipe for chocolate fingers, which seemed perfect and the results were indeed spectacular. So this week, Roy Creates Cake Crumb Chocolate Fingers.
You Will Need:
- 2 cups of cake crumbs. Roy used a plain cake, but thinks you could use whatever cake you had on hand.
- 1 tablespoon of cocoa
- ½ a cup of chopped nuts
- 90 grams of copha
- 2 tablespoons of red jam. Roy used cherry because he had some on hand, but strawberry or raspberry etc would be just fine too.
- 2 tablespoons of orange juice (or if you are an adult, you might like to use sweet sherry instead)
- 1 cup of raisins
- Chocolate icing
- Extra chopped nuts, desiccated coconut or hundreds and thousands to decorate – whichever you prefer!
Method:
- Line a slice tin with baking paper
- Melt the copha, jam and orange juice together over a low heat. Keep an eye on the melting mix, as copha melts slowly, then suddenly is a liquid. It also burns!
- In a bowl, mix together the cake crumbs, cocoa, raisins and chopped nuts
- Add the copha mix and stir until everything is thoroughly combined
- Press into the slice tin and chill in the refrigerator until set (it won’t take that long)
- When set, ice with chocolate icing and sprinkle with nuts, coconut or hundreds and thousands.
- Cut into squares and enjoy.
- Please store this slice in the refrigerator – the copha will melt if left out too long.