GOOEY CHOCOLATE AND CARAMEL SLICE
1 hour cooking time
GOOEY CHOCOLATE AND CARAMEL SLICE
Method
1
Preheat the oven to 160C fan.
2
Line the baking tin with baking paper (approx. 8 x 12 inches) and leave an inch of paper around the sides. This will make for easy removal once the dish is finished.
3
Melt the butter and the chopped chocolate together in a large heavy-based saucepan at low heat. Take the saucepan off the heat.
4
In a bowl beat the eggs with the sugar and vanilla until thick and pale, around 5 minutes.
5
When the chocolate mixture has melted, let it cool a bit before beating it into the egg and sugar mixture. Then fold in the nuts, flour and salt until even.
6
Fill the baking tin with the mixture and bake for about 25 minutes.
7
Remove from the oven and set aside to cool.
8
To make the caramel, put a heavy-based saucepan over medium to high heat. Put the sugar in the pan in an even layer without stirring. The sugar will begin to melt and turn brown at the edges. Once it’s turned a deep amber colour turn down the heat immediately. Add cream and water, let it boil up, and stir. Let it simmer for about 5 minutes.
9
Take the pan off the heat and let it cool before pouring over the chocolate sponge.
10
Pour over the cooled sponge and put it in the fridge for at least an hour to settle the caramel.
11
Chop the white and the dark chocolate separately and put it in separate bowls. Place each bowl in a separate saucepan, with an inch of medium heated water. Ensure that the bowls' bottoms don’t touch the bottom of the pan.
12
Keeping it in the baking tin, take the caramel-covered sponge out of the fridge and pour the melted dark chocolate over the top. Tip the baking tray from side to side to ensure the chocolate gets into all the corners. Using a spoon, add blobs of white chocolate on top of the dark chocolate. Run a skewer or the tip of a knife through the chocolate from one side of the tin to the other back and forth to make the marbled effect.
13
Put back in the fridge to set for a couple of hours or overnight then remove the whole thing from the baking tray by grabbing the baking paper around the edges. Warm a large knife then cut into bite-size pieces and serve.
