Ingredients
Method
1.Preheat oven to 180°C.Grease and line a Swiss roll tin with baking paper.
2.In a bowl, combine the flour, baking powder, cocoa, coconut and brown sugar, then stir in the melted butter and mix until well combined.
3.Press into the tray and bake for 15-20 minutes. Remove from oven and set aside to cool.
4.Beat the icing sugar, butter, cream, mint leaves and peppermint essence until smooth.
5.Spread evenly over the coconut base with a wet knife or spatula.
6.Place in the fridge or freezer for about 30 minutes until set.
7.To make the chocolate sauce, gently melt the cream and chocolate together over a low heat.
8.Stir until smooth and allow to cool until barely warm. Drizzle over the peppermint topping.
9.Refrigerate the slice for at least 1 hour before cutting into squares. Cut through the chocolate and peppermint layers first, then go back and cut right through the base – this avoids getting crumbs from the base on the topping.
