With her love of caramel slice, I wanted to create Cecilia one that was a little more grown-up, with dark bitter chocolate, rich muscovado sugar and a hit of sea salt.
Makes: 24-32 pieces
1 cup plain flour
1 tablespoon dark cocoa powder
½ cup desiccated coconut
½ cup muscovado sugar
125 grams butter, melted
395-gram can sweetened condensed milk
395-gram can caramel condensed milk 50 grams butter
2 tablespoons golden syrup
250 grams 70% dark chocolate, chopped
1 tablespoon vegetable oil ½ teaspoon sea salt
21cm x 26 cm slice tin, lined with baking paper.
Preheat the oven to 160°C fan bake.
Sift the flour and cocoa into a large bowl then stir in the coconut and sugar. Mix in the melted butter then tip into the prepared tin and smooth until compact with the back of a spoon. Bake for 20 minutes.
Once the base has cooled for 15 minutes, put the sweetened condensed milk and caramel condensed milk in a microwave-proof bowl with the butter and golden syrup. Microwave on high, in 30-second bursts, until it can be whisked together until smooth. Pour over the base and bake a further 15-20 minutes until golden and set.
Refrigerate until cold. Put the chocolate and vegetable oil in a bowl over a saucepan of boiling water and whisk until melted and smooth. Pour over the set caramel and quickly smooth with the back of a spoon. Wait 2 minutes then sprinkle over sea salt.
If you'd like to read our interview with Cecilia that led to the creation of this recipe, click here.