Superb Chocolate Caramel Slice

IMG_3513

Everyone loves a chocolatey caramel sweet treat every once and a while. Most of us also have some stray Weet-bix lying around. This recipe uses Weet-bix in the base and is super delicious with the gooey baked caramel topped with simple chocolate icing. Why not give this one a go this week or even better get in there with the kids and have a family baking day with some other tasty treats.

I’ve used EquaGold Premium Dutch Cocoa in this recipe and it just takes it from average to amazing with such a deep chocolate flavour!  You can purchased here.

Weet-Bix Chocolate Caramel Slice

Ingredients

Base
180g butter, melted
1 tsp vanilla essence
1 cup weet-bix, crumbled
1 cup flour
1/2 cup sugar
2 tbsp equagold dutch cocoa
1 tsp baking powder
1 cup coconut, shaved/thread or desiccated
Caramel
1 395g tin condense milk
1/2 cup brown sugar
1 tsp vanilla eseence
80g butter, cubed
Icing
1 cup icing sugar
2 tbsp equagold dutch cocoa
3 tbsp water

2 tbsp coconut to garnish

Method:

  1. Preheat oven to 180 degrees.
  2. Line square 20cmx20cm cake tin with baking paper base and sides. (help you to pull out once cooked.)
  3. Combine all base ingredients in a bowl and mix well. Press into the lined cake tin.
  4. In small saucepan combine condense milk, brown sugar, vanilla and butter over a medium heat. Bring to a simmer stirring constantly. Once thickened pour over base and bake for 30 minutes, until caramel is golden brown and bubbling.
  5. Allow to cool, once cold remove from tin.
  6. Sift icing sugar and cocoa together into bowl stir in water, add more if necessary. (needs to be a thin icing)
  7. Pour over cooled slice and smooth out evenly, top with coconut once set cut into 12 squares.

Squares: 12

Perfect with a hot cup of tea!

 

The Feijoa

Finished feijoa and white chocolate upside down cake.

Finished feijoa and white chocolate upside down cake.

I grew up eating feijos we have 2 large feijos trees at my batch in the Coromandel, and every autumn the trees would be full of feijoas, a sweet fruit with bursts of tang a unique flavour, paired well with sweet ingredients.

While feijoas are in season at the moment and a reasonable price all over the country why not try out this sweet tooth fix with a crunchy edge and delicate moist cake with soft bursting feijos you cant go wrong. the feijoa pairs incredibly with the milky white chocolate and creates a delectable upside down cake.

Why not try it out for mother’s day, get in to the kitchen and surprise mum with this beauty.

Feijoa and White Chocolate Upside Down Cake

Ingredients:

1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
250 gm chocolate, melted and cooled
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
12 feijoa’s, halved flesh removed

Method:

  1. Pre-heat oven to 170 degrees, line large spring form cake tin with baking paper and light coating of oil to elemental the cake sticking.
  2. Sift all dry ingredients into a bowl and whisk until the dry ingredients is evenly mixed, this is also aerating your dry ingredients.
  3. Make a well in the center of your dry ingredients, in a jug whisk together oil, water, vanilla and vinegar. Pour into the well along with melted chocolate. whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
  4. Line cake tin with cut in half feijos, place them seed side down, pour over cake batter and bake for 35 minutes until golden brown, test with a knife to see if cooked. (when knife comes out clean its cooked.)
  5. Cool in tin,  the cake will drop dramatically in size but don’t worry this is how it’s supposed to be.  Run knife around the edge of the cake and remove the sides, place a plate over the top of cake and flip upside down so cake flips onto its top showing the beautiful feijoa bottom.
  6. Serve with unsweetened plain yoghurt or on its own.
Gather ingredients.

Gather ingredients.

add oil mixture.

add oil mixture.

 

Add chocolate and whisk to combine.

Add chocolate and whisk to combine.

Whisk to combine in a figure 8 pattern.

Whisk to combine in a figure 8 pattern.

Scoop flesh from feijos with a teaspoon.

Scoop flesh from feijos with a teaspoon.

Line bottom of cake tin with feijoas.

Line bottom of cake tin with feijoas.

Pour batter over feijoas

Pour batter over feijoas.

Golden brown once baked.

Golden brown once baked.

 

When its cooked the cake will pull away from the edge of the tin.

When its cooked the cake will pull away from the edge of the tin.

Finished feijoa and white chocolate upside down cake.

Finished feijoa and white chocolate upside down cake.

Serve with unsweetened yoghurt.

Serve with unsweetened yoghurt.