Recipe Crème caramel chocolate slice recipe : Easy, Special and Delicious

Recipe Crème caramel chocolate slice recipe : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Crème caramel chocolate slice recipe. This Recipe Crème caramel chocolate slice recipe : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Crème caramel chocolate slice recipe was necessary 2h 20m, cook 1h 15m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Crème caramel chocolate slice recipe

Caramel and chocolate are combined into one stunning slice that's as decadent as it is delicious.

Crème caramel chocolate slice recipe


11 Ingredients












  • 370g (1 3/4 cup) caster sugar










  • 115g (3/4 cup) plain flour










  • 35g (1/3 cup) cocoa powder










  • 1/2 tsp baking powder










  • 1/2 tsp bicarbonate of soda










  • 120g butter, at room temperature, plus extra, melted, to grease










  • 5 eggs, at room temperature










  • 2 tsp vanilla bean paste










  • 185ml (3/4 cup) buttermilk










  • 395g sweetened condensed milk










  • 385ml evaporated milk









  • Select all ingredients










5 Method Steps








  • Step 1


    Preheat the oven to 180C/160C fan forced. Brush a straight-sided 20cm square cake pan with extra melted butter to grease.







  • Step 2


    Place 215g (1 cup) sugar and 60ml (1/4 cup) water in a heavy-based saucepan over medium-high heat. Stir constantly until the sugar dissolves. Simmer, without stirring, brushing down the side of pan with a wet pastry brush to prevent sugar crystals forming, for 8 minutes or until just golden. Remove from heat and set aside until the bubbles subside. Pour into the prepared pan and tilt to evenly cover the base. Place the pan in a large roasting pan.


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    Turn condensed milk into thick and creamy caramel, perfect on ice-cream or as a filling for banoffee pie and caramel tarts.









  • Step 3


    Sift the flour, cocoa, baking powder and bicarb into a bowl. Use electric beaters to beat the butter and remaining sugar in a large bowl until pale and creamy. Beat in 1 egg and half the vanilla until just combined. Beat in half the flour mixture and half the buttermilk until just combined. Repeat with the remaining flour mixture and buttermilk. Spread the cake mixture evenly over the caramel layer.







  • Step 4


    Whisk together the condensed milk, evaporated milk and remaining eggs and vanilla in a large jug or bowl. Pour over the back of a wooden spoon over the cake mixture. Cover the cake pan with foil. Pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan.







  • Step 5


    Bake for 1 hour or until the chocolate cake comes away from the sides of the pan. Remove cake pan from the roasting pan and set aside for 2 hours to cool completely. Carefully run a flat-bladed palette knife around the sides of the pan. Turn the slice onto a serving platter with a lip (to catch the dripping caramel sauce). Cut into slices to serve.



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