A soft chocolate base, creamy ginger and caramel filling and smooth chocolate topping add up to pure indulgence.
Ingredients
For the chocolate, ginger and caramel slice
- 150g butter — softened
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 1½ cups flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ cup roughly chopped crystallised ginger
- 200g dark chocolate
- 1 teaspoon canola oil
For the caramel filling
- 395g can condensed milk
- 75g butter
- ¼ cup brown sugar
- 2 tablespoons golden syrup
- 2 teaspoons ground ginger
Method
For the chocolate, ginger and caramel slice
- Preheat the oven to 180°C (160°C fan bake). Line a 28 x 18cm slice tin with baking paper.
- To make the base, cream the butter and sugar until light and fluffy. Add the vanilla.
- Sift in the flour, cocoa and baking powder and mix well.
- Press into the prepared slice tin and smooth the top with the back of a spoon.
- Bake for 10 minutes then remove from the oven and set aside, leaving the oven on.
- To make the Caramel Filling, mix the condensed milk, butter, sugar, golden syrup and ground ginger in a saucepan and stir over a medium heat until well combined and starting to thicken.
- Sprinkle the crystallised ginger over the base. Pour the Caramel Filling evenly over the top.
- Bake for a further 10–15 minutes until golden. Leave to cool.
- To make the chocolate topping, break the chocolate into a microwave-safe dish, add the oil and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
- Spread evenly over the Caramel Filling and leave to set.
- Cut into 16 pieces using a hot knife (this will stop the chocolate from cracking).