Name: Chocolate & hazelnut slice
Cook time: 60 min
Total time: 60 min
Ingredients: Chocolate and hazelnut slice; 1 1/2 cup hazelnuts, roughly chopped, some left whole; Base; 1 1/2 cup plain flour (gluten-free flour works well too); 1 teaspoon baking powder; 4 tablespoon cocoa; 1/2 cup brown sugar, loosely packed; 1 egg; 100 gram butter, melted and cooled slightly; Topping; 1 1/2 cup brown sugar; 100 gram butter; 1 teaspoon vanilla extract; 1/4 cup water

Chocolate & hazelnut slice

There are some things in the food world that just go together – basil and tomato, pork and apple, beer and potato chips – and, if you ask me, chocolate and hazelnuts. This slice is deliciously crunchy, gooey and caramelly – and I doubt it will last very long in the biscuit tin!

Ingredients

Chocolate and hazelnut slice

1 1/2 cup hazelnuts, roughly chopped, some left whole

Base

1 1/2 cup plain flour (gluten-free flour works well too)

1 teaspoon baking powder

4 tablespoon cocoa

1/2 cup brown sugar, loosely packed

1 egg

100 gram butter, melted and cooled slightly

Topping

1 1/2 cup brown sugar

100 gram butter

1 teaspoon vanilla extract

1/4 cup water

Method

Chocolate and hazelnut slice

1.Preheat oven to 200°C. Line a 20 x 30cm tin.

2.Pour nuts into the tin and roast until you can smell them – about 10 minutes – or until they are lightly toasted. Remove from the oven and the tin, then set aside.

Base

3.Sift the dry ingredients into a bowl.

4.Whisk the egg into the melted butter (I do this in the same saucepan that I melted the butter in to save on washing up), then pour into the dry ingredients and mix to combine.

5.Press this mixture into the lined tin and bake for 20-25 minutes. It will feel soft to the touch but will firm up as it cools.

Topping

6.While the base cooks, make the topping by melting the sugar and butter in a saucepan, then bringing it to a rapid simmer. Cook until it thickens and becomes syrupy – about 12-15 minutes. Don’t worry if it separates.

7.Add the vanilla and water, then stir to combine until it is a thick caramel sauce.

8.Add the hazelnuts to the sauce and stir to coat before pouring over the base.

9.Return to the oven and cook for a further 10 minutes.

10.Leave to cool for 10-15 minutes before cutting into squares.

Woman's Weekly Food