- for the chocolate base:
- 200 g butter
- 50 g cocoa powder
- 300 g caster sugar
- 2 free range eggs (beaten)
- 225 g plain flour
- for the hazelnut caramel layer
- 125 g butter
- 397 g tin condensed milk
- 2 tblsp golden syrup
- 75 g caster sugar
- 125 g toasted and halved hazelnuts
- for the chocolate topping:
- 200 g dark chocolate (chopped)
- 1 tblsp sunflower or vegetable oil
- Preheat the oven to 160°C (325°F/Gas 3) and line the base of or grease, a small Swiss roll tin measuring 20x30cm/8x12in.
- 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.
- Remove from the heat and stir in the eggs until mixed and then the plain flour.
- Spread the chocolate base over the prepared tin and bake in the oven for 20 minutes until firm on top.
- Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
- 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).
- Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
- 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.
- To serve, cut into squares. These will keep for a week in an airtight container.
This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins