Mocha Caramel Slice


I became a milkshake connoisseur for a time. It followed the first real flu I had had in years and soothed my forever irritated throat. (Seriously, I don’t want to be a major moaning myrtle but the night coughing and scratchy throat lasted two months. It sucked…) Every time we went to eat somewhere that sold milkshakes, I tried it. If you want a good milkshake in Auckland I can tell you where to get it. One time I tried a mocha caramel milkshake. It was a flavour combo I had never tried before and it was amazing! 

Of course, I wanted to combine these two things at home so I made this mocha caramel slice. It has the comforting roasted coffee smell without an overpowering coffee flavour. It helped us power through seven hours of DnD so it may also have magical abilities (no promises).

MOCHA CARAMEL SLICE

PREP
125g butter, softened
1/2 cup white sugar
1 egg
2 cups flour
1 tsp baking powder
4 Tbsp cocoa
3 Tbsp strong brewed coffee

1 tin condensed milk (395g)
25g butter
2 Tbsp golden syrup
2 Tbsp brown sugar

100g dark chocolate
1 1/2 Tbsp milk
1 Tbsp instant coffee

Line a slice tray with baking paper.
Preheat the oven to 175°C

Cream together softened butter and sugar until light and fluffy. Beat in the egg.
Whisk together the dry ingredients (flour, cocoa and baking powder).
Alternate adding the dry ingredients and the brewed coffee. It should come together into a dough.
Press into a lined slice tray and prick with a fork. Bake at 175°C for 7 minutes. 

In a saucepan, melt together the condensed milk, butter, golden syrup and brown sugar. Stir over a low heat until everything is combined and there are no sugar grains.
Spread over the cooked base and bake at 175°C for 7 minutes. Allow to cool in the tray.

Heat the milk slightly and dissolve the instant coffee in it. Melt the chocolate into the hot milk-coffee. It should form a spreadable ganache. Spread over the cooled caramel and leave to set. 

xo Kirste Isabel