Monday, 29 April 2013

Caramel Slice


There's no point in denying it, I'm a lover of chocolate. 

If you look back at my blog, at least 70 percent of my recipes include chocolate in some way or form. I'm not ashamed and I only do it so all you chocoholics out there can reap the benefits of my chocolate addiction. 


So in carrying on with my chocolate affair, this recipe came to me the other day after I made a visit to one of my favourite little hot spots Servery and Spoon. This place does amazing breakfast and lunch. But more importantly unbelievably delicious cakes (and being a cake snob I don't say that very often). But with over a dozen varieties I swear I have sampled all of them. 

Anyway, I went in there the other day for a coffee and as I was eyeing off these delicious cakes the barista asked me if I had tried their Salted Caramel Slice. HANDS DOWN one of the most amazing pieces of food I have ever put in my mouth. Soft, sweet with a hint of savoury...my mouth is beginning to water at the thought

This outing inspired my own variation of the infamous caramel slice. Although, I didn't add salt and typically caramel slice has a butterscotch base, I am convinced that you guys will not be able to stop at just one piece. 


INGREDIENTS
Base
250g Butter, melted
2 cup Plain Flour
2/3 cup Cocoa
1 cup Coconut, toasted
1 cup Brown Sugar
Caramel
1/3 cup Golden Syrup
125g Butter
2 x 400g tins Sweetened Condensed Milk
Topping
200g Dark Chocolate
4 teaspoons Vegetable oil 

To make the Base...
Pre heat oven to 180°C. Place the coconut on a baking tray and toasted for 5 or so minutes or until slightly golden. Keep a good eye on the coconut as it can burn quickly. 

In a bowl, mix all the ingredients together until a soft dough forms. Press down in a lined 20 x 30cm slice tin and bake for 15-18 minutes. Allow to cool slightly. 

Coconut before toasting.

Coconut after toasting. Some bits toast more than others, but don't worry it all aids in the flavour. 


To make the Caramel...
Place all the ingredients in a saucepan and stir over low heat for 7 minutes or until the caramel thickens slightly. It is important to do this over a very low heat to ensure the caramel doesn't catch on the bottom of the saucepan. 

Once thickened, pour over the base and bake for 20 minutes or until the caramel is golden. Set aside to cool. 

To make the topping...
Melt together the chocolate and oil until smooth. Pour over cooled slice and allow to cool completely in the fridge before cutting. 




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