Dear Ketoers, Paleo and low carb lovers
Stop reading now.
Because this chocolate caramel slice is most definitely not grain free, sugar free or low in carbs. Do not file under #fitspo #cleaneating etc etc.
If you are still reading then let me introduce you to the most delicious chocolate caramel slice recipe to have ever graced this good earth.
Ok, lets take a step back. Remember a few weeks ago when I was holidaying in Melbourne for the long weekend? We stayed at the beautiful Cullen Art Series Hotel in Prahran – a gorgeous boutique hotel filled to the brim with artwork by Australian contemporary artist, Adam Cullen. Our room overlooked Commercial Road and was filled with some of Adam’s amazing art.
Once we’d settled in to our room we discovered we’d also been greeted with a delightful welcome note and a slice of the most heavenly, chocolate caramel slice I have ever tasted.
Thankfully the pastry chefs at The Cullen shared their recipe with us so now you can experience a little bit of their hospitably at home. Scroll down for the recipe below.
The Cullen Hotel’s Chocolate Caramel Slice
75g plain flour
75g self raising flour
80g desiccated coconut
220g brown sugar
125g unsalted butter, melted
Preheat the oven to 175 degrees. Line a 19cm x 30cm baking tray with baking paper. Mix sifted flours with the coconut, sugar and melted butter until combined. Press into a lined baking tray. Bake for 15 minutes or until golden.
30g unsalted butter
1 can of condensed milk
60g golden syrup
Stir over medium heat until golden brown. Pour over warm cooked base and cool for 10 minutes.
200g dark chocolate
2tsp vegetable oil
Melt chocolate and stir in oil. Pour over cooled caramel. Leave to set in a refrigerator for at least 3 hours.