KAMIKAZE SLICE
The 'Kamikaze' is inspired by the caramel slice and chocolate brownie, with a nutty twist...Why not combine the best of both worlds? It has a rich brownie base, topped with caramel sauce and sprinkled with peanuts: as it's name suggests, it is an explosion of flavour and absolutely dangerous!
Coffee Fest bakes a few of your favourie slices, including the 'Kamikaze,' which is a unique creation of Coffee Fest's. We are often asked for the recipe... and up until now it has been our little secret. But this week we thought we would share our 'Kamikaze' recipe, so you too can be a smash hit at your next morning tea...
Ingredients: (Makes 16)
Base:
200g Premium Dark Cooking Chocolate.
200g Cooking Butter
1 1/2 Cups Castor Sugar
1/3 Cup Cocoa
3 eggs
1/2 Cup Plain Flour
1/4 Cup Self Raising Flour
1 Teaspoon Baking Powder
180g White Chocolate chopped (or buttons).
1 Cup Walnuts.
Filling:
2 tins (397g each) of Sweetened Condensed Milk
100g Butter
2 Tablespoons Golden Syrup.
Topping:
150g crushed Peanuts (found in the bake section of your supermarket).
Method:
Part One:
Step 1).
Line a slice tray with grease proof paper and set oven at 170 degrees Celsius.
Step 2).
Melt 200g butter and 200g good quality dark cooking chocolate. This can be done in the microwave oven by heating for 20-30 seconds and stir. The chocolate will melt in warmth of butter. Be careful not to over heat. Alternatively simmer water on a stove and place the bowl on top to melt the ingredients.
Step 3).
Add Castor sugar to the warm chocolate mixture and mix till dissolved.
Step 4).
Add cocoa to warm chocolate mixture and stir through.
Step 5).
Add eggs and stir through.
Step 6).
Chop white chocolate and walnuts and add these to the mixture.
Step 7).
In a separate bowl sift the flours and baking powder.
Step 8).
Add the flour mixture into the chocolate mixture. Carefully fold it through until combined. Don't over mix: this will keep the texture of the base lovely and soft and it will rise nicely.
Step 9).
Place mixture evenly into greased baking tray.
Step 10).
Place in the middle of the oven and allow to cook for approximately 45 minutes/ when a skewer comes away clean. Allow to cool to room temperature before beginning Part Two. (If you are time poor, you can put the slice in the freezer to cool quickly and go straight to part two).
Part Two
Step 1).
Melt Butter on stove and then add condensed milk and golden syrup.
Step 2).
Allow this to thicken on stove on a low heat. Stir continuosly. Be careful not to let the mixture catch as this will result in hard toffee-like pieces.
Step 3).
Add the caramel mixture to the brownie base and place back into the oven. Cook for about 10 minutes or until you see the edges begin to caramalise.
Step 4).
Bring out of oven and add the peanuts on top. Allow to cool in the fridge before cutting.
Step 5).
NOM, NOM, NOM!
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