Scrumptious Slice – Naughty but Nice

Scrumptious Slice (Triple Chocolate, Almond and Caramel)

When father’s day was looming I asked veggie daddy what sort of cake or sweet treat he would prefer.  Now  he’s usually very predictable – apple cake.  In fact, any variation of apple cake.  But this time his face lit up like a child in a lolly shop and “that chocolately, caramely, nutty slice you made a while back”  was his reply.



Chunks of dark, milk and white chocolate...
 



And this was a good description as the recipe doesn’t really have a name apart from Scrumptious Slice.  It is based on a slice I had at a cafe whilst I was pregnant with my first born Summer.  I loved it so much that I went out of my way to go back some time later eagerly awaiting more of the same delight.  What started as disappointment when the cafe had none on display turned into satisfaction when the waitress said they had just made a batch and when out the back to cut me a fresh slice.  The things we do when we’re expecting...



 

Black and Green's Organic 85% dark chocolate

It’s kind of like an upside down triple choc caramel slice and in fact the base and caramel is based on a caramel slice recipe.  The difference and wow factor is that rather than top the caramel with a thin layer of chocolate, chunks of three types of chocolate and roasted almonds are scattered throughout the caramel.  The size of the chocolate and almond chunks can be to your liking but I find around 5mm works well.  I used Black and Green's Organic 85% dark chocolate and Lindt milk and white chocolates.  Simply amazing!

The golden base...

...covered in dark, milk and white chocolate and almonds...

 
Like a caramel slice, a little bit goes a long way and it’s a great treat to share around.  So whatever the occasion, just make it and enjoy!

...covered in caramel and baked until golden

Scrumptious Slice

Base

125g butter cubed
100g self raising flour
60g desiccated coconut
90g brown sugar 

Caramel

400g can condensed milk
2 tbls golden syrup
60g butter cubed

100g each of dark, milk and white chocolate roughly chopped
100g roasted almonds roughly chopped

 
Preheat oven to 180°
Place butter in Thermomix bowl and melt for 2 minutes 70° speed 3
Add flour, coconut and brown sugar and mix for 20-30 seconds at speed 4 scraping down if required
Press into a lined lamington pan (28 x 18cm) and bake at 180° for 15 minutes or until golden
Allow to cool slightly

To make caramel add condensed milk, golden syrup and butter to Thermomix bowl and cook for 5 minutes at 70° on speed 3
Scatter mixed chocolate and nuts over base then drizzle with caramel
Bake immediately for around 15 minutes or until then caramel starts to brown

Allow to cool somewhat if you can resist as the chocolate will be like molten lava and just doesn’t taste as great on a burnt tongue.
 

Enjoy!!

It's hard to resist cutting into it piping hot!