This delicious and decadent chocolate slice will soon become a family favourite.
For the chocolate crackers, whisk together the plain flour, wholemeal flour, cocoa powder, cinnamon, baking powder, baking soda and salt in a large bowl.
In a stand mixer bowl and using a paddle attachment, beat butter and brown sugar until combined. Add the molasses to the creamed butter mix and beat to combine. Slowly add the flour mixture to the creamed butter mixture and gently beat on a low speed to combine. Increase speed when all flour is added and beat until well combined. Turn the dough out onto a piece of cling film, flatten into a disc and wrap in cling film. Chill the dough for 10-15 minutes.
Preheat the oven to 180°C. Take dough out of the fridge and bring to room temperature. Take a small piece of dough and place onto a lightly floured piece of baking paper. Place an additional piece of baking paper on top and roll the dough out thinly approximately 3-5mm. Using a round cookie cutter (any size is suitable) cut out rounds from the dough and transfer to a baking sheet lined with baking paper. Bake the cookies for 10-15 minutes. Repeat with remaining dough. Cool cookies on a cooling rack.
For the biscuit base for the slice, once cookies are cooled, place 250g of the baked cookies in a food processor and process to fine crumbs. Add 125g of melted butter to the cookie crumbs and mix to combine. Line a lamington pan (21cm x 31cm) with foil covering the sides of the pan also (leave a small portion of foil overhanging the edges of the pan). Take care not to crease the foil on the sides of the pan too much. Spray the foil, including the sides with cooking spray. Transfer the cookie crumb mixture into the pan, pressing down with a spoon to push the cookie mixture into the sides and corner. Make sure to spread the mixture out evenly in the base of the pan. Place the pan into the fridge to firm up the cookie base.
For the caramel sauce, place sugar into a small saucepan and use a wooden spoon to spread the sugar out into a even layer on the bottom of the saucepan. Heat the sugar on a medium high heat. As the sugar starts caramelizing at the edges, using the wooden spoon stir the caramelized sugar into the middle of the pan to stop it burning. Keep moving the sugar about in the pan as needed until it is all melted and the caramel begins to foam. Carefully add the cream to the caramel, it will steam and spit so be careful. Once all added, stir the sauce to get rid of any clumps until smooth. Remove the caramel off the heat. Strain through a metal strainer into a bowl to get rid of any lumps of caramel that may not dissolve. Stir the butter into the caramel until smooth. Cover the bowl with cling film, making sure the cling film touches the caramel and place in the fridge to cool and thicken. Once thickened, pour the caramel into the pan on top of the biscuit base. Return the pan to the fridge to set the caramel further.
For the chocolate marshmallow, place the water in the bowl of an electric mixer and sprinkle over the gelatin. Let gelatin bloom for 5 minutes and then stir to combine. Set aside. Place the sugar, glucose and extra water into a small saucepan and stir to combine. Heat the sugar mixture over medium heat and stir and cook until the sugar has dissolved. Increase the heat and bring the sugar mixture to the boil. Using a candy thermometer, cook the mixture without stirring until it reaches 115°C. Attach a whisk attachment to the stand mixer. Turn the stand mixer on a high speed and gradually pour the sugar syrup into the gelatine mixture, while mixing. Add the vanilla to the mixture and beat until thick and fluffy. Gently add the cocoa powder to the mixture and beat until combined.
Working quickly, transfer the marshmallow mixture into the tin. To spread and smooth the marshmallow mixture in the pan use a greased offset spatula. Refrigerate the slice for 10 minutes or until marshmallow is just firm.
For the melted chocolate, melt chocolate and oil in a double broiler. Stir chocolate until melted and smooth. Set the melted chocolate mixture aside for 10 minutes to cool slightly. Once cooled slightly, pour the melted chocolate over the marshmallow layer. Smooth the chocolate across the marshmallow with an offset spatula. Refrigerate the slice until the chocolate is set. Remove the slice from the tin using the overhanging foil. Carefully pull the foil away from the edges of the slice. Place the slice onto a large square plate. Using a blow torch, carefully toast the outside of the marshmallow layer. Using a very hot sharp knife, cut the slice into bars, to serve.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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