Sweet indulgence Naughty chocolate treats
I’m not a big sweet eater but for a special occasion, I like to offer a naughty, chocolate treat. The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick-and-easy method of combining caramel and regular sweetened condensed milks. The chocolate loaf is an easily sliced cake alternative, made a little over-the-top with ganache and chocolate balls.
Chocolate caramel slice
Makes 40 Preparation: 15 minutes Cooking: 32-37 minutes
❚ 250g butter plus 25g, softened
❚ 3⁄4 cup caster sugar
❚ 2 teaspoons vanilla extract
❚ 2 1⁄2 cups plain flour
❚ 1 teaspoon baking powder
❚ 1⁄3 cup dark Dutch cocoa powder plus 1 tablespoon extra
❚ 1 tin sweetened condensed milk
❚ 1 tin condensed milk caramel
❚ 1 tablespoon golden syrup
❚ 125g 50 per cent dark chocolate, roughly chopped
Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.
Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and 1⁄3 cup of cocoa, and pulse again to combine. Tip 3⁄4 of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.
Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.
Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.
Chocolate loaf
Serves: 12 Preparation: 20 minutes Cooking: 35-40 minutes
❚ 100g butter, softened
❚ 1⁄2 cup brown sugar
❚ 1⁄2 cup golden syrup
❚ 1⁄3 cup whole milk
❚ 100g dark chocolate, chopped
❚ 1⁄3 cup dark Dutch cocoa powder ❚ 1 1⁄4 cups plain flour ❚ 1⁄2 teaspoon baking soda
❚ 1 size 8 egg ❚ 1⁄4 cup chocolate balls to decorate (optional)
Chocolate ganache topping:
❚ 120ml cream
❚ 120g dark chocolate, chopped
Line the base and sides of a 13cm x 24cm loaf tin with baking paper and preheat the oven to 160C. Put the butter, brown sugar, golden syrup, milk and chocolate in a saucepan, and heat together over a medium/gentle heat until the butter and chocolate have melted. Whisk to combine and remove from the heat.
Sieve the cocoa, flour and baking soda into a large bowl. Once the butter mixture has cooled slightly, whisk in the egg and add to the dry ingredients. Stir to combine then pour into the prepared tin.
Bake for 40 minutes or until risen and a skewer inserted into the middle comes out clean. Leave to cool before topping with chocolate ganache and chocolate balls.
For the ganache, heat the cream until simmering but not boiling. Remove from the heat and drop in the chocolate. Leave to sit for one minute then whisk until smooth. If necessary, return to the heat briefly to ensure the chocolate is melted. Leave to cool until very thick – this can be done in the fridge for a few hours, or at room temperature for a few more!