How to make addictively-good chocolate caramel slice

Jocelyn Hancock's Chocolate Caramel Slice. Photo: Frankie Owen Source: Supplied

This slice falls into the extravagant, over-the-top, super-rich pastry category.

It is a recipe refinement of a family favourite and so very hard to resist, with chocolate and caramel as the star performers. It is a once-a-year bake — perfect for Valentine’s Day.

The base uses self-raising cake flour, which gives a lightness to the base and is available in most supermarkets (it’s also a great flour for cakes in general).

As the base is returned to the oven with the caramel topping, don’t be tempted to turn it golden brown or the base will become hard rather than chewy from the brown sugar-coconut combo.

The filling must be stirred continuously and with vigour, otherwise it will catch and burn and then spoil the caramel. Be sure to use a high heat-proof spoon for stirring. Cooking for 5 minutes is all that is needed once it comes to the boil.

The saucepan needs to have a heavy base, so trot out a cast iron saucepan if you have one.

Pour the molten caramel over the base and spread quickly before returning to the oven for further baking.

The glaze or ganache is best with a quality bittersweet dark chocolate. The silken dark chocolate marries beautifully with the chewy sweet caramel. The salt flakes atop are a great addition, but not essential. Cut into fingers, squares or triangular pieces with a hot dry knife for a neat finish. Use a spatula to lift on to a plate so as not to mark the chocolate.

If you need to store this, place baking sheets between layers of the portioned slice and store in the fridge.

Don’t serve this straight from the fridge, just allow 20 minutes or so to come to room temperature to fully enjoy the scrumptious flavours.

No need to serve these with anything other than a strong coffee.
Be warned, it is hard to stop at just one of these eye-rolling favourites!

CHOCOLATE CARAMEL SLICE

1 x 30cm x 20cm lamington tray, lined with baking paper

Pastry Base

150g self-raising cake flour

75g soft brown sugar

50g desiccated coconut

90g butter, melted

Filling

1 X 397g tin condensed milk

85g unsalted butter

85g soft brown sugar

45g golden syrup

2g salt flakes

Glaze

60ml pure cream

130g bittersweet chocolate (60 per cent cocoa)

1/3 tsp sea salt flakes (optional)

METHOD:

1. For the base, place the flour, sugar and coconut in a small bowl and mix with your fingertips until well combined. Add cooled, melted butter to just form a loose dough.

2. Tip into paper-lined baking tray and press evenly across base. Prick base with a fork and bake at 180C until just golden (15 minutes), remove and allow to cool.

3. For caramel filling, place butter, brown sugar, golden syrup and condensed milk and salt into heavy-based saucepan over a low heat and stir as it melts. Stir continuously as it cooks and boils for 5 minutes. It will burn easily if neglected.

4. Pour onto baked base and return to oven for 10 minutes (sides will bubble, rotate if necessary for evenness).

5. Cool, then refrigerate until firm and chilled.

6. For the glaze, place cream in a small saucepan and bring to a scald. Remove from heat and stir in chocolate with a whisk. Ganache/glaze will be shiny and smooth.

7. Pour this over the caramel filling and glide a small palate knife over it to spread evenly and smoothly.

8. When chocolate firms slightly, sprinkle with salt flakes. Set firmly at room temperature then cut into small pieces and serve.

post from sitemap