Jaffa Meringue Slice
Sweet / All Seasons / Julie Le Clerc / Serves: 16

125g butter
300g dark chocolate melts
11/2 cups (345g) caster sugar
3 small eggs, lightly beaten
3/4 cup (105g) flour
1/4 cup cocoa powder
11/4 cups orange marmalade
For the topping
3 egg whites
3/4 cup caster sugar
3/4 cup fine desiccated coconut


Issue 98
May 2003>/p>

Grease a 25cm-square cake tin and line with non-stick baking paper to come up the sides of the tin. Heat oven to 180ÂșC.Melt butter and dark chocolate in a saucepan. Stir in sugar and beaten eggs. Sift in flour and cocoa and mix carefully to just combine. Pour into prepared tin and bake for 25 minutes. Cool a little in the tin, then spread with marmalade.To make the topping, whisk the egg whites in a bowl until stiff peaks form. Gradually add sugar while whisking continuously, until thick and glossy. Fold in coconut and spread this mixture on top of marmalade. Bake for a further 15-20 minutes until topping is golden brown and set. Cut into squares to serve.