The Cullen Hotel’s Chocolate Caramel Slice

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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.

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The Cullen Hotel’s Chocolate Caramel Slice

Base

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.

Filling

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.

Chocolate topping

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.

Enjoy!

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4 Comments

    • brighita says

      Thanks Em! I know, I was so happy to see that little slice of heaven on the bed when we arrived and then to also be able to make it at home… double score!

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