Easter chocolate slice

1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line with baking paper extending paper 2cm from edge of pan at long ends.
2. Place butter, sugar, egg and vanilla in a large bowl. Stir until well combined. 
3. Sift over flours and cocoa. Add coconut. Stir to combine. 
4. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch. Cool completely in pan.
5. Make chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. 
6. Spread ganache evenly over cold base. 
7. Gently press Easter eggs into ganache. 
8. Refrigerate for 20 minutes or until set. Cut into squares. Serve.

Tips:

• Add peppermint essence to the chocolate ganache to level up your flavours!

FAQs:

• My ganache is grainy and oily, what have I done wrong?
  • Not to worry! Sometimes a ganache can split even when you have done everything right! Our easy fix is blending on high speed to advocate for the fat and water to combine! If this doesn’t work you can add some more chocolate to the ganache while it’s still warm. If it has already cooled, pop it into a saucepan and on the lowest heat whisk and melt until the grains disappear!
• Can I freeze my chocolate slices?
  • Yes! To freeze, wrap your slices in a layer of plastic wrap and then in a layer of foil. Place into an airtight container and into the freezer, simple as!