Caramel slice with double chocolate ganache

13 Apr

Caramel double ganache slice

I haven’t made a slice for ages (who needs slice when there are cupcakes?!), but I thought I’d do something different for once.  Biscuit crumb base, caramel filling, then a layer of both white and dark chocolate ganache.

The only cooking required for these is to make the caramel and the ganache, both of which are very easy.

I went for ganache rather than just chocolate on top, as I hate the way the caramel squeezes out the middle when you try to bite or cut through the hard chocolate (yes, I know you can turn it upside down to cut… still doesn’t solve the biting problem – caramel is the main part of this, so it sucks when it all gets pushed out the sides).

Ingredients – base:

  • 250g any kind of sweet biscuits (I used Nice)
  • 125g butter, melted

Method:

  • Crush/process biscuits until you have fine crumbs
  • Combine the crumbs and butter
  • Press into the bottom of a tin (approx 7-9″ square or 7-9″ x 10-12″ rectangular) lined with baking paper
  • Refrigerate whilst preparing the filling and topping

Caramel double ganache slice

Ingredients – filling:

  • 1 x 395g tin condensed milk
  • 2 tbsp golden syrup
  • 30g butter

Method:

  • Combine all ingredients in a saucepan and cook until boiling, stirring constantly
  • Reduce heat and simmer for 6 minutes, stirring constantly
  • Remove from heat and stir for a few minutes to help it cool down
  • Pour over biscuit base and spread evenly
  • Return to fridge

Caramel double ganache slice

Ingredients – topping:

  • 140ml cream (must not contain any gelatin or other thickeners)
  • 140g dark chocolate
  • 210g white chocolate

Method:

  • Chop up white chocolate and put in a heatproof bowl
  • Bring 70ml cream just to the boil
  • Pour hot cream over chocolate and stir until chocolate has melted (I needed to zap mine in the microwave for 20 seconds as well)
  • Pour ganache over caramel layer and spread evenly
  • Chop up dark chocolate and put in a heatproof bowl
  • Bring the remaining 70ml cream just to the boil
  • Pour hot cream over chocolate and stir until chocolate has melted (the dark stuff was much runnier than the white)
  • Pour over white chocolate ganache layer and spread evenly

Variations:

  • Use one layer of ganache (it’s pretty rich!)
  • Marble the ganache, if you use more than one type/flavour
  • Use chocolate flavoured (not chocolate covered) biscuits for the base
  • Add a couple of tablespoons of coconut to the base mixture
  • Use a double batch of caramel if that is your favourite part, and a thin layer of ganache
  • Add chocolate chips to the caramel or base layer

I used a 9″ x 12″ pan so my caramel was pretty thin compared to the ganache.  Next time I might make it in a square pan, and only do the dark layer of ganache.

Went down very well in my house.  Will definitely make these again.

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