Three layers of absolute decadence; buttery shortbread, homemade caramel and a creamy chocolate topping make up this famous cabinet treat from L’affare.
- 1 cup flour
- 1⁄4 cup (packed) brown sugar
- 2 tsp cornflour
- 1 Tbsp ice water
- 1 egg yolk
- 1⁄4 tsp salt
- 1⁄2 cup (113g) chilled unsalted butter, cut into 1 cm cubes
- 1 can (395g) sweetened condensed milk
- 1⁄2 cup (packed) brown sugar
- 6 Tbsp unsalted butter, diced
- 2 Tbsp golden syrup
- 1 tsp vanilla extract
- CHOCOLATE TOPPING:
- 170g dark chocolate, chopped
- 3 Tbsp heavy cream
- Flaky sea salt
1. Preheat oven to 180oC
2. Butter a 11cm x 7cm rectangle metal baking pan.
3. Blend the flour, brown sugar, cornflour and salt in a food processor until combined, and then add the butter. Pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Press the dough into the pan and pierce all over with a fork. Bake for 20 minutes or until golden, piercing again if the crust bubbles. Allow to cool completely.
Combine and whisk the caramel ingredients in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture begins to boil. Whisk constantly and let the mixture boil gently. When the caramel is thick and a rich golden brown colour, pour it evenly over the cooled crust. Cool for 15 minutes to set.
While the caramel is cooling, melt the chocolate with the cream in the microwave on 15-second bursts, stirring occasionally. Spread the chocolate over the warm caramel and sprinkle with flaky sea salt. Refrigerate for at least one hour to let the chocolate set.
Keep slice in an airtight container in the fridge for up to three days – if it lasts that long!