caramel – Page 2 – Sweet Tooth Experiments

Mocha Ginger and Caramel Layer Cake

Posted on November 4, 2017 Posted in Cakes .

Mocha Ginger and Caramel Layer Cake

My attempt number 3 of making a treat featuring chocolate, coffee, ginger and caramel and I finally have a luscious and delectable treat on my hands!

Attempt 1 was the mousse cake that featured a dark chocolate mocha layer, a white chocolate ginger layer and a caramel layer. Though this attempt was a structural disaster (the layers didn’t play well as mousse – the caramel layer melted fairly quickly), I did as least identify the flavour combo was divine.

Attempt 2 was the slice, similar to a caramel slice but with a ginger biscuit base, caramel center and mocha layer on the top. This was ok but reminded me too much of the traditional caramel slice and not unusual enough.

Attempt 3 takes my crowd-pleasing Devils Food Cake recipe as the mocha layer, my Churros Chocolate Caramel Cake’s caramel as the caramel layer and my never fail Vanilla Cake recipe as the ginger cake layers base.

Outcome – Aaaaamamzing!

A bit of work as 2 cakes need to me made but sooooo worth it!

Ingredients:

Mocha layer:

120g butter
90g caster sugar
1 tsn vanilla essence
2 eggs
115g self-raising flour
40g cake flour
55g cocoa powder
1/2 tsn salt
1/4 tsn bicarbonate of soda
6 tsn instant espresso coffee granules
120ml buttermilk

Ginger layer:

125g butter
150g sugar
1 tsn vanilla essence
2 eggs
160g self-raising flour
1 tsn ground ginger
2 tsn grated ginger
1 + ½ tsn ground cinnamon
¼ tsn all spice
½ tsn salt
1/4 tsn bicarbonate of soda
125ml buttermilk

Buttercream:

60g butter
20g icing sugar

Caramel frosting:

130g white sugar
20ml water
50g brown sugar
180ml thickened cream

Method:

Preheat the oven to 180c and line 2 x 25cm round cake tins with baking paper.
Firstly, make the Mocha cake layer by using electric beaters to beat the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flours, cocoa powder, salt and bicarbonate of soda into the butter mix.
In a separate small bowl add the coffee granules to the buttermilk, stir until well combined and pour into the butter mix.
Beat the mix with electric beaters until just combined.
Pour mixture into 1 of the prepared pans and bake for 1 hour or until a skewer inserted in the center comes out clean.
Meanwhile, make the Ginger cake layer by whisking with electric beaters the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flour, spices, salt and bicarbonate of soda into the butter mix.
Pour the buttermilk into the butter mix.
Beat the mix with electric beaters until just combined.
Once the mocha cake that is baking in the background is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
Pour the ginger cake layer mixture into the 2nd prepared pan and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Once the ginger cake is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
To make the buttercream beat the butter and icing sugar for 5 minutes, place in the fridge for later use.
Now make the caramel by place the white sugar and water into a saucepan, on a high heat, stirring until the sugar has dissolved.
Leave the mix without stirring until the sugar syrup is golden is colour, take off heat.
Add the brown sugar and 80ml thickened cream to the caramel (be careful of the caramel spitting when adding the cream) and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the remaining 100ml thickened cream with electric beaters until soft peaks form.
Add the completely cooled caramel to the cream and beat slowly until the caramel is combine and firm peaks form, set aside.
To assemble the cake, cut the tops of both cakes to ensure both are even and flat on top.
Place the mocha cake layer onto a plate, then using a piping bag with a circular nozzle pipe an icing border around the mocha cake layers top.
Spoon 1/3^rd of the caramel frosting into the center of the buttercream icing and smooth with the back of the spoon.
Add the ginger layer on top of the icing and spread the top of the cake and sides with the remaining caramel frosting.
Top with grated dark chocolate, extra grated white chocolate and a pinch of ground ginger if desired.


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Spiced Sweet Potato Bourbon and Caramel Cake

Posted on August 12, 2017 Posted in Cakes .

Spiced Sweet Potato Bourbon and Caramel Cake

Spiced Sweet Potato Bourbon and Caramel Cake recipe

In recent experimenting I made chocolate truffle by purely blitzing sweet potato, spices, a few gingernut biscuits and white chocolate. While the truffles were nice they were a little bland. However, from this recipe I thought the puree and white chocolate actually had legs to make a healthier alternative to buttercream icing (thanks to the smooth texture, consistency and taste).

As mentioned the truffles alone were a little bland so after a bit of flavor combo experimenting I decided that caramel, bourbon, honey and pecans would be the perfect mix of flavors to add.

As the sweet potato is not the strongest of flavors I opted to include this flavor in both the icing and the cake batter.

Caramel would be featured in the filling of the cake layers as well as only brown sugar being utilised in the cake.

Bourbon would feature most strongly in the cake as well as a syrup layer to really pack the punch and ensure the cake is extra moist.

The pecans would be diced up for so extra textural crunch and lastly the honey would be used in the syrup and the caramel.

This cake is soo super moreish, with a gingerbread undertone all the flavors work soundly.

Ingredients:

Sweet potato puree:

640g sweet potato

Sweet Potato Icing:

85g white chocolate, chopped
200g sweet potato puree

Cake:

80g pecans
180g butter, softened
275g brown sugar
1 + ½ tsn vanilla essence
4 eggs
245g sweet potato puree
90ml bourbon
310g self-rising flour
½ tsn salt
1 + 1/3 tsn ground cinnamon
1/3 tsn ground ginger
1/3 ground nutmeg
¼ tsn ground cloves

Caramel:

60g white sugar
10ml water
10g butter
135ml cream
15g brown sugar
1/8 tsn salt
20ml honey

Syrup:

15g butter
35g white sugar
10ml water
½ tsn vanilla essence
15g honey
25ml bourbon

Method:

To make the puree peel the sweet potato and chop up into pieces.
Place the potato pieces into a bowl of water and heat in the microwave on high for 10 minutes or until a knife glides into a piece of potato effortlessly.
Drain the potato pieces and place into a food processor blitzing until silky smooth in texture, once done move mix into a bowl for later use.
To make the potato icing place 200g of the puree back into the food processor with the white chocolate. Blitz until well combine and silky smooth (the white chocolate will melt with the heat of the puree and combine with the potato).
Place the potato icing mix into a bowl and once cooled into the fridge to set.
Preheat the oven to 170c degrees and line 2x 25cm cake tins with baking paper.
Chop the pecans into small pieces and scatter into the bottom of both tins.
Place the butter into a mix-master (kitchen aid) and beat on high for 5 minutes, scraping down the butter from the sides each minute.
Add the sugar and vanilla and beat for another 3 minutes, scraping down the sides each minute.
Add the eggs one at a time, beating in between each addition until the mix is light and fluffy.
Add the 245g of puree and bourbon to the butter mix and beat on medium until well combined.
Sieve the flour, salt and spices into the butter mix and on a low speed beat until the dry mix is just combine to a smooth consistency.
Spoon the mix over the top of the pecans evenly with 1/3 of the mix into one tin and the remaining 2/3 in the second tin. Use the back of a spoon to flatten the mix to an even top, place the cakes in the oven for 40 minutes to cook.
Meanwhile make the caramel by placing the white sugar and water into a saucepan on the stove on high heat. Stir until the sugar has dissolved.
Leave the mix to bubble without stirring until it reaches golden brown in colour.
Take the saucepan off the heat and add 35ml of the cream, brown sugar, salt and honey stirring until well combine and silky smooth (be careful of the splatter). Pour the caramel into a ceramic bowl and leave aside to cool completely.
After the 40 minutes of the cakes cooking check the smaller cake by placing a skewer in the center. If if it comes out clean its done, if not leave until it does.
Check the second cake after 60 minutes by placing a skewer in the centre if it comes out clean its done, if not leave until it does.
Leave both cooked cakes in their tins for 5 minutes then invert onto a cooling rack.
Meanwhile make the syrup by placing the butter, sugar, water, vanilla and honey into a saucepan and heat on high for 5 minutes until thick bubbles occur and the syrup reduces.
Take the saucepan off the heat and add the bourbon stirring until well combined.
Add the cooled caramel mix to the remaining 100ml of cream and beat with electric beaters until well combine and peaks form.
To assemble the cake, cut the tops of both cakes to make them level and cut the larger cake in half horizontally.
Using a pastrybrush brush the cut sides of the 3 cake layers with the bourbon syrup mix until well covered.
Place 1 cake layer onto a plate syrup side up. Top with half the caramel cream mix.
Add the 2^nd cake layer syrup side up, top with remaining caramel cream mix.
Add the last cake later syrup side down and top with the sweet potato icing mix.
Place the cake in the fridge for 1 hour to set then cut and enjoy!

NOTE: To stop the caramel cream overflowing the cakes edges I piped some buttercream around the 2 cakes edges that the caramel cream would be spread on. I purely did this as I did not want the overflowing look.

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Churros Chocolate Caramel Cake

Posted on June 24, 2017 Posted in Cakes .

Churros Chocolate Caramel Cake recipe

After having churros recently at a restaurant and dipping them into chocolate sauce and caramel sauce I thought making a cake out of the choux pastry (churros batter) and layering up with chocolate and caramel goodness would be an awesome way to enjoy the churros flavor and texture in an unusual (though still super tasty) way.

Usually when you make churros you pipe the batter into boiling oil, however to keep the shape of a round cake I did some experimenting until I came up with a method that suited my needs perfectly.

Instead of chocolate and caramel sauce I made a creamy chocolate ganache and a creamy thickened version of caramel sauce to ensure the churros cake layers would bind together.

To cut through the sweetness and add an additional layer I then topped with some thickened cream.

This cake did take quite a few versions to get right but ohh my is it worth it.

Cinnamon sugar:

100g white sugar
1 tsn cinnamon

Cake:

250ml water
100g butter
150g plain flour
¼ tsn salt
40g icing sugar
3 eggs

Ganache:

20ml cream
50g dark chocolate
10g brown sugar

Caramel:

65g white sugar
10ml water
40ml cream
25g brown sugar

Extra:

150g thickened cream

Method:

Pre-heat the oven to 165c degrees.
Make the cinnamon sugar by pouring the sugar and cinnamon onto a sheet of baking paper, stir until combine.
To make the cake layers place the water and butter into a saucepan and heat on medium until the butter is melted.
Stir until it starts to boil, remove the butter mix off heat.
Add the flour, icing sugar and salt to the butter mix and using a wooden spoon stir until the mix balls and comes away from the side of the saucepan.
Place the mix into a bowl until cool.
Add the eggs to the mix and beat with a hand whisk until the batter is well combine and smooth.
Line 2 baking trays with a piece of baking paper and draw 4 x 15cm circle outlines onto the paper with a pencil.
Spoon the batter into a piping bag with a large round nozzle and pipe the mix around the edge of the circle, continuing until you reach the center and the circle is filled.
Spread the mix with a spoon slightly to bleed the piping and place the trays in the freezer for 90 minutes or until the batter is hard set.
Peel the disks from the baking paper.
Place oil into a saucepan and heat on high until the temperature hits 250c degrees (or test with a corner of bread if it sizzles its ready).
Place one disk at a time into the oil until golden brown.
Remove with a spatula and place onto some absorbent paper towel.
Once all are done line a large tray with baking paper, place the churros layers on the paper and bake in the oven to cook through for 40 minutes, flipping them over at the 20 minute mark.
One by one place the layers in the cinnamon sugar, flipping to cover both sides in sugar.
Place layers on a plate to cool.
Meanwhile make the ganache by pouring the cream into a bowl and on medium power heat in the microwave until the cream just starts to bubble.
Add the chocolate and leave for 1 minute.
Add the sugar and stir until the ganache is glossy and smooth, leave aside to cool completely.
To make the caramel place the white sugar and water into a saucepan on a high heat stirring until the sugar has dissolved.
Now leave the mix without stirring until the sugar syrup is dark golden is colour, take off heat.
Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the extra thickened cream with electric beaters until soft peaks form.
Spoon 50ml of extra cream into a separate bowl and beat further until firm peaks form, set aside.
Spoon 50ml of extra cream into another bowl with the cooled chocolate ganache and beat slowly until the chocolate is combine and firm peaks form, set aside.
To the remaining 50ml extra cream add the cooled caramel and beat slowly untl the caramel is combine and firm peaks form, set aside.
To assemble the cake, place a churros layer on a plate, top with the chocolate cream spreading evenly with the back of a spoon.
Place a second cake layer on the top, then the caramel cream spreading evenly with the back of a spoon.
Place the third cake layer on top, then the cream, spreading evenly with the back of a spoon.
Add the top layer and enjoy.

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Snickers Babka

Posted on June 10, 2017 Posted in Bread .

Snickers Babka

This recipe has actually come from a snickers rice bubble slice and a peanut and bacon babka fail.

I was determine to make something with the snickers flavors but in a really untraditional way. After experimenting I actually realised that melted caramel, chocolate and peanuts work very well in the bread format.

The flavors really come though in this recipe and as the base of the recipe is bread and not cake the sweetness is not too overpowering. This recipe is a really moreish bread to eat!

Ingredients:

Bread

210g flour
25g sugar
4g yeast
1 egg
85g warm water
35g butter, at room temperature

Filling

40g butter
70g chocolate
30g icing sugar
50g chopped peanuts
70g caramel (soft caramel chews)

Method:

Place the flour, sugar and yeast in a bowl and mix until combine.
Whisk the egg and add to the mix with luke warm water.
Using a wooden spoon stir until the mix is combining and resembles a dough.
Flour the bench and place the dough on the flour. Kneed for 3 minutes of until the dough is elastic and smooth.
Place the mix in an oiled bowl and using your hands massage the butter into the dough until well combine and glossy.
Place plastic wrap over the bowl and leave in a warm place for 2 hours or until the dough triples in size.
Dice up the cranberries.
To make the filling place the butter in a bowl and heat until boiling in the microware.
Add the chocolate and allow to sit for 1 minute. Stir the chocolate until the mix is smooth.
Add the icing sugar to the chocolate mix as well as the peanuts.
Meanwhile, punch down the dough and knead until smooth.
Roll the dough out to 40cm x 20cm with a rolling pin.
Spread the filling over the dough evenly.
Place the caramel in the microwave and heat until the caramel is smooth. Drizzle over the filling.
On one of the short ends of the dough brush with water with a pastry brush.
Roll up the dough from the small end with no water and finish at the water end (the water will seal the roll).
Place the dough onto the baking tray, cut a slit down the middle almost to the top of the roll.
Plat the 2 halves by crossing them over each other, place the plastic wrap back on the bread and leave for 30 minutes.
Pre-heat the oven to 190c degrees and place the bread in the oven for 25 minutes or until the bread is golden brown.
Cut the slightly cooled bread into slices and enjoy!

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Melbourne Breakfast Tea Choc Caramel Slice

Posted on February 17, 2016 Posted in Slice .

Melbourne Breakfast Tea Choc Caramel Slice

Recently I was given a box of T2 Melbourne Breakfast Tea which I had never tasted before. To my surprise I found it to be really flavorsome, more so than my usual everyday tea. In fact I enjoyed the flavor so much I decided to incorporate the tea into my baking. In the past when I have baked with tea I have made biscuits (see my green tea melting moments recipe), cake (Lemon Earl Grey Cake with Lavender Orange Blossom Frosting) and Bombe Alaska (Jasmine Honey-Lemon Bombe Alaska). Therefore to experiment with something different I opted to make a slice this time around. Using a basic caramel slice as the base I figured I could hero the tea with the complementary flavor pairings of caramel.

To add that extra special something a chocolate tea layer finished off the slice and a tasty tea infused slice was born.

Ingredients:

Base:

60g flour
50g brown sugar
50g butter
1 tsn Melbourne breakfast tea

Filling:

25g butter
80g golden syrup
4 tsn Melbourne breakfast tea
200g condensed milk

Top:

110g dark choc
20g butter
1 tsn Melbourne breakfast tea

Method:

Pre heat the oven to 160c degrees and line a 20 x 20cm cake tin with baking paper.
Place all the base ingredients into a food processor and blitz until the mix clumps together like a dough.
Spread the mix into the cake tin and using the back of a spoon flatten out evenly.
Place the tin in the fridge to set.
Place all the filling ingredients into a saucepan on a low heat until the mix is well combine.
Turn the heat to high and stir for 3 minutes or until the mix has thickened and slightly browned.
Pour the mix on top of the base and bake in the oven for 10 minutes or until bubbling and slightly golden brown.
Set aside to cool completely.
Melt the chocolate and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
Pour the mix over the caramel filling and spread evenly with the back of a spoon.
Place the tea in a mortar and pestle and grind.
Dust the ground tea over the chocolate layer evenly.
Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.

Notes:

If you cannot get Melbourne Breakfast Tea English or Irish Breakfast tea can be substitutes.

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Coffee Caramel Tart

Posted on June 9, 2015 Posted in Tarts .

Coffee Caramel Tart

This tart is simple, straightforward and not too crazy with methodology or taste combinations.

Caramel and coffee makes sense and does sound like a perfect match. Why this recipe makes it to this website is that I actually came up with this recipe by combining a few recipes into one.

I have used a recipe base of a Banoffee pie, however created a caramel latté twist instead of a banana flavour base.

If you love your café lattes this tart will be a moreish and addictive teat!

Ingredients:

Pastry:

200g flour
100g butter
50g sugar

Filling:

435g cream
10g coffee granules
375g caramel (I used Nestle top ‘n’ fill).
3 egg yolks

Topping:

250g cream
100g caramel

Method:

Pre-heat the oven to 200c degrees.
Place the pastry ingredients into a food processor and blitz until the mix resembles fine breadcrumbs.
Add 50g of water and process until the mix resembles dough and comes away at the sides of the bowl.
Knead the dough for a minute then divide into 6 balls of 60g each.
With a rolling pin roll the balls to disks and place in 6 small tart cases.
Prick the pastry with a fork a few times and place the tarts in the fridge for 30 minutes.
Meanwhile make the filling by placing the 435g cream and the coffee granules in the microwave on a high heat until boiling.
Stir to combine and leave aside to cool.
Place the 375g of caramel in a bowl with the egg yolks and whisk with a hand whisk until well combine.
Add the cream mix to the caramel mix and whisk with a hand whisk until smooth and combine.
Place some rice or baking weights onto some baking paper and add to the center of each tart case to weight down the rise of the pastry base while cooking.
Place the tart shells in the oven for 10 minutes.
Remove the baking paper and weights and bake in the oven for a further 8 minutes or until the tart shells are slightly golden brown.
Turn the oven down to 180c degrees.
Pour the caramel filling into the pastry shells until full to the top.
Bake in the oven for 30 minutes or until the top is set.
Allow the tarts to cool then place in the fridge for an hour to firm up.
For the topping beat the cream with caramel with an electric mix until peaks form.
Spoon the cream over the caramel top and sprinkle with a few coffee granules.

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Fig Hazelnut and Coffee Cheesecake

Posted on May 25, 2015 Posted in Cakes .

Fig Hazelnut and Coffee Cheesecake

You may have noticed across the past few months I have been baking consistently with figs.

Not until last year had I eaten one, let alone baked with this fruit.

Generally when I see fruit that I have never baked with I always like to do my research and make up a few variations of recipes (half the time they don’t make the blog…hello startfruit, dragonfruit, cantaloupe, guava cake experiments (and the list goes on).

It seems fig is one of the special fruits which seems to work so well, additionally with so many flavour pairings.

Thinking in an Italian baking head space (ricotta, espresso etc) I ended up coming up with the flavour pairing of coffee, hazelnut, fig and caramel. Which actually work a treat!

This cheesecake is very much for the sophisticated palate and is super additive!

Ingredients:

250g caramel biscuits (I used Lotus)
100g butter
250g dried figs (12)
2 tbsn orange liquor
330g cream cheese
150g sugar
500g ricotta
2 eggs
90ml espresso coffee
100g hazelnut meal

Method:

Pre heat the oven to 180c degrees and line a 22cm spring form cake tin with baking paper.
Place the biscuits and butter in a food processor and blitz until the mix resembles fine breadcrumbs.
Pour the mix into the cake tin and press with fingers over the base of the tin until flat.
Place the tin in the fridge to harden.
Dice up the fig coarsely and place in the saucepan with the liquor and 130g of water on a medium heat.
Place a lid on the pan and let the mix boil.
Once boil remove the lid and stir constantly until the water is absorbed and the figs have started to breakdown.
Place the mix into the food processor and process until the figs are blitzed and resemble a paste.
Spoon the fig mix over the biscuit base and place back in the fridge.
Using electric beaters whisk the cream cheese and ricotta until smooth.
In a separate bowl beat the eggs and sugar until pale and creamy.
Add the egg mix, hazelmeal and coffee into the cheese mix and whisk until well combine.
Pour the mix unto the cake tin and bake for 50 minutes.
Turn off the oven and leave the door slightly open.
Once the oven is cold place the cake in the fridge to fully set for 2 hours.

Noes:

I used Lotus branded biscuits for the base. If you cannot fine caramel flavored biscuits Arnott’s Nice biscuits would be a good replacement.
I decorated the cake by scattering roasted hazelnuts and icing sugar over the top.

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Fig Hazelnut and Coffee Cheesecake recipe

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Baked Ice-Cream Cake

Posted on May 4, 2015 Posted in Cakes .

Baked Ice-Cream Cake

For ages I have been meaning to make a cake that is the simplest to make imaginable. A cake that is fool proof and has only a few steps so my ‘not so savvy’ baker friends can produce a successful creation.

Now I have baked with many liquid ingredients over the years, soda, yoghurt, cordial, alcohol you name it so it’s no surprise that I have gone down the melted ice-cream avenue for this recipe.

However this is not as silly as it sounds. Ice-cream is made of cream/milk, eggs, sugar (sometimes vanilla and salt). Looking at these ingredients these are all core ingredients in a cake batter where all that is missing is the flour….So if I melt my favorite ice-cream and mix it with flour I could produce the most simplest, fool proof, amazing tasting, flavor adaptable (use which ever ice-cream you desire) 5 minute cake.

Hello success!

Ingredients:

Cake:

500g ice-cream (I used Salted Caramel Popcorn flavour)
225g flour

Icing:

330g ice-cream
160g butter
180g icing sugar

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the ice-cream in a bowl and leave to melt completely.
Add the flour to the melted ice-cream and with a hand whisk stir until well combined.
Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.
Meanwhile to make the icing place the ice-cream in a saucepan on the stove on a high heat.
Stir for 5 minutes until the mix becomes a thick caramel, set aside.
Beat the butter and icing sugar for 2 minutes until light and fluffy.
Add the cooled caramel and using the electric beaters again beat until well combine and fluffy.
Once the cake is cooked leave in the tin for 5 minutes then on a cooling rack.
Once the cake is cooled cut in half horizontally and top each cake layer with the icing.
Place one layer on top of the other and enjoy.

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: Cordial Cake recipe

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Novelty Chomp Bar

Posted on April 9, 2015 Posted in Unique .

Novelty Chomp Bar

While on holiday at the start of the year a friend professed her love for the chocolate bar Chomp. We were in the supermarket and she saw the Chomp bar, which is quite a rare find and had to have not one but two.

Somehow we got onto the subject of me making a ‘chomp cake’…A few bars later and an analysis of the key ingredients that go into the chocolate bar and I was pretty sure I could replicate the bar on a large scale.

Therefore introducing my Novelty Chomp Chocolate Bar.

Ingredients:

125g pack of vanilla cream waffers

Chocolate ganache:

50g thickened cream
150g milk chocolate

Caramel layer:

160g brown sugar
95g thickened cream
35g butter

Method:

Line a 15cm x 8cm loaf cake tin with baking paper.
To make the chocolate ganache heat the 50g cream in the microwave in a bowl until boiling.
Add the chocolate to the cream, wait 1 minute then stir the chocolate until a thick and glossy consistency has formed. Place the mix aside in the fridge to cool.
To make the caramel place the sugar and 95g of cream in a pan on the stove and heat on medium stirring until the sugar has dissolved.
Turn the heat up to high and boil for 5 minutes.
Remove the pan off the heat, add the 35g of butter and stir until the mix is glossy and combine. Place in the fridge until the caramel is cooled.
To assemble pour 2/3rds of the chocolate mix into the tin, ensuring you spread the chocolate along the sides as well as covering the bottom of the tin. You need to have all the metal of the cake tin completely covered in chocolate. Place in the freezer for 5 minutes or until set.
To add the caramel layer you need to pour half the mix into the base on top of the chocolate mix.
For the wafer layer place 2×2 waffers in the tin horizontally (long ways). Cut 4 extra wafers to size to ensure complete coverage of the caramel with 2 layers of wafer thickness.
Pour the remainder of the caramel on top of the wafers and spread to ensure even coverage.
Place the tin in the freezer for 5 minutes.
Remove the tin from the freezer and pour the remaining chocolate ganache over the top of the caramel, ensuring even and full overage of the caramel.
Place in the freezer for 20 minute.
To serve turn the tin upside down onto a plate and remove the baking paper from the Chomp Bar.
Cut horizontally and enjoy.

Note:

You will only need 8 waffers for this recipe so if you can find a smaller packet (70g) of waffers it would be ideal.

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Banana and Bacon Caramel Slice

Posted on March 2, 2015 Posted in Slice .

Banana and Bacon Caramel Slice

I have had the flavour pairing of bacon and banana on my radar for quite some time now, however was unsure of how to incorporate these two ingredients into a recipe that would work, have the perfect texture, complement other ingredients and be super tasty.

I’m familiar with baking with bacon and know that it is a massive flavour enhancer (my Chocolate Bacon Cake is amazing).

After a bit of experimenting I ended up very happy with a caramel slice type recipe that incorporated the bacon and banana.

The caramel and bacon work so well together, the bacon is almost like a natural salt, thus making a lovely salted caramel flavour. Additionally banana and caramel are amazing together (hello Banoffee Pie). As banana is quite a soft ingredient and does not hold is shape well (unlike marshmallow) I have opted for banana chips for this recipe. The chips actually provide a lovely complementary crunch to the smooth caramel and fluffy marshmallows.

Ingredients:

Biscuit Base:

220g diced bacon
100g butter
90g sugar
30g rice flour
150 flour

Topping:

40g thickened cream
260g caramel sweets (lollies)
90g marshmallows
80g banana chips

Method:

Pre-heat the oven to 180c degrees and line a 15cm x 15cm square cake tin with baking paper.
On a high heat place the bacon pieces in a saucepan and fry until the bacon is brown and bubbling.
Place the bacon on paper towel to absorb the oil then place in a food processor (you will have 100g of cooked bacon pieces).
Place the melted bacon, butter, sugar and flours in the food processor and blitz on high until the bacon is as fine as breadcrumbs.
Pour the mix into the tin, flatten with a spoon and bake in the oven for 30 minutes or until firm to touch.
Cut up the banana chips into small pieces as well as the marshmallows.
Scatter the banana and marshmallows over the top of the biscuit base.
Place the cream and caramels in a saucepan on a medium heat and stir until the caramel and cream become smooth and melted.
Pour the warm caramel over the top of the slice.
Allow the caramel to set then cut into square pieces.

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