Ok guys. This right here is a slice of heaven. A small, lonely slice but a slice nonetheless. Much to my annoyance, this last piece belongs to my sister as I've heartily wolfed down my fair share; I can tell you it was a quick and overwhelmingly tempting photo shoot [photo shoot?! Perhaps not...more of a 'point-and-click-and-hope-for-the-best session if you will]
That crumb right there? Didn't get brushed on the floor. Oh no. It got lovingly gobbled up... I saw it as payment for, y'know, sharing the chocolately love and all. I mean, this slice is being stared at by you lovely readers right now huh? A crumb is a measly price for fame.
This is what this recipe does to you [thanks Rachel Allen]. Full blown, talking to inanimate objects, seeing chocolate and hazelnuts everywhere insanity. Yup. And boy is it gooood. I'm going to dedicate this recipe to all the readers who've had exam results recently; hopefully you've achieved what you wanted, but even if you didn't quiiite get it just remember...chocolate is your friend. I'm gonna move on before I feel the sheer weight of teenage tooth decay on my shoulders.
So here's a sticky, chocolate filled, nutty congratulations to everyone who got through exams this year. Go on, have a slice [or five] you deserve it :)
Chocolatey hazelnut heaven with knobs on. [too far? Thought so.]
Ingredients
For the chocolate base
200g/7oz butter
50g/2oz cocoa powder
300g/11oz caster sugar
2 free range eggs, beaten
225g/8oz plain flour
For the hazelnut caramel layer
125g/4½oz butter
1 x 397g/14oz tin condensed milk
2 tbsp golden syrup
75g/3oz caster sugar
125g/4½oz toasted and halved hazelnuts
For the chocolate topping
200g/7oz dark chocolate, chopped
1 tbsp sunflower or vegetable oil
Method
1. Preheat the oven to 160C/325F/Gas 3 and line the base of or grease, a small Swiss roll tin measuring 20x30cm/8x12in.
2. In a medium sized saucepan over a medium heat, heat the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth.
3. Remove from the heat and stir in the eggs until mixed and then the plain flour.
4. Spread the chocolate base over the prepared tin and bake in the oven for 20 minutes until firm on top.
5. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
6. In a medium-sized saucepan over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes until the mixture is dark caramel in colour (do not let it burn).
7. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
8. Melt the chocolate in a bowl sitting over a saucepan of simmering water. When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.
9. To serve, cut into squares. These will keep for a week in an airtight container, if you are insane!
1. Preheat the oven to 160C/325F/Gas 3 and line the base of or grease, a small Swiss roll tin measuring 20x30cm/8x12in.
2. In a medium sized saucepan over a medium heat, heat the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth.
3. Remove from the heat and stir in the eggs until mixed and then the plain flour.
4. Spread the chocolate base over the prepared tin and bake in the oven for 20 minutes until firm on top.
5. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
6. In a medium-sized saucepan over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes until the mixture is dark caramel in colour (do not let it burn).
7. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
8. Melt the chocolate in a bowl sitting over a saucepan of simmering water. When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.
9. To serve, cut into squares. These will keep for a week in an airtight container, if you are insane!
recipe courtesy of Val's Kitchen
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14 comments
That looks and sounds AMAZING! I am bookmarking this to make when I'm back at uni, I'm thinking a treat for completing essays?xx
Haha Dani!! That sounds like a definite plan to me :D
Danni
xxx [yep. totally weird to write my name twice in this comment :P]
Haha I know right! I promise I'm not just following your blog because you're my namesake :) I recently discovered it and I really really like it, you both post such lovely things!xx
this looks divine!! one of the first things i'm making when i go back to uni and have my own kitchen again woo!
Dani- thank you so much!! It's lovely to hear of new followers...especially ones who share your name :P
Selina- Do it! I think this is a definite uni recipe- failsafe and universally scrummy.
Leia - they're almost too yummy m'dear... far too edible!
Danni
xxx
You had me at hazelnut!
Mmm, I love everything to do with chocolate. And I would have eaten that crumb as well.
YUM!!!
These look delish.
xx
Thanks guys- hope you enjoy them as much as I did!!
Danni
xxx
Oh my yumminess :) this cake looks like heaven... nom nom nom, hehe
*Nathalie
Nathalie - yeah, I think Rachel Allen must be an angel!
Danni
xxx
The caramel layer has to be my favorite here. It is like a cross between a brownie and fudge. Everything you could ever want, all together.
Looks so nice!
3ate4- it was pretty nom!
Danni
xxx
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