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Crème caramel chocolate slice recipe
Crème caramel chocolate slice recipe
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Prep Time:
140 minutes
Cook Time:
75 minutes
Total Time:
215 minutes
Decadent caramel-chocolate slice: a stunning treat!
Ingredients:
  • 370g (1 3/4 cup) caster sugar
  • 115g (3/4 cup) plain flour
  • 35g (1/3 cup) cocoa powder
  • 2.00 gm baking powder
  • 1.25 gm bicarbonate of soda
  • 120g butter, at room temperature, plus extra, melted, to grease
  • 5 eggs, at room temperature
  • 2 tsp vanilla bean paste
  • 185ml (3/4 cup) buttermilk
  • 395g sweetened condensed milk
  • 385ml evaporated milk
Instructions:
  • Preheat your oven to 180C (160C fan forced) and generously grease a 20cm square cake pan with melted butter.
  • Combine sugar and water in a heavy-based saucepan over medium-high heat. Stir until sugar dissolves, then simmer without stirring for 8 minutes until golden. Remove from heat, let bubbles subside, and pour into prepared pan. Place in a large roasting pan.
  • Sift flour, cocoa, baking powder, and bicarb into a bowl. In a large bowl, use electric beaters to cream butter and remaining sugar until pale and creamy. Mix in 1 egg and half the vanilla until just combined. Add half of the flour mixture and half of the buttermilk, mix until just combined. Repeat with the remaining flour mixture and buttermilk. Spread cake mixture evenly over the caramel layer.
  • In a large jug or bowl, combine the condensed milk, evaporated milk, remaining eggs, and vanilla. Slowly pour this mixture over the cake batter using the back of a wooden spoon. Cover the cake pan with foil and place it in a roasting pan. Fill the roasting pan with enough boiling water to reach halfway up the sides of the cake pan.
  • Bake the chocolate cake for 1 hour, or until it pulls away from the sides of the pan. Let the cake cool in the pan for 2 hours. Run a knife along the edges, then invert onto a platter with a lip. Slice and serve.

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