Chocolate ganache, salted cashew and caramel slice

Name: Chocolate ganache, salted cashew and caramel slice
Yield: 10
Ingredients: 250g shortbread-style biscuits (use gluten-free if required); 60g butter, melted and cooled slightly

Katrina Meynink

February 27, 2019

Caramel slice 2.0 with an extra layer of chocolate.Katrina Meynink

If you love a good thick layer of caramel, double the caramel ingredient quantities, you won't be disappointed. This slice has serious fridge staying power, it keeps well for up to one week.

Ingredients

250g shortbread-style biscuits (use gluten-free if required)
60g butter, melted and cooled slightly

Caramel

½ cup castor sugar
40g butter
100ml cream
1½ gold strength gelatin sheets, bloomed in a bowl with one cup of icy water
½ cup roasted and salted cashews, roughly chopped

Dark chocolate ganache

200g dark chocolate, chopped
200ml cream
2 tbsp glucose syrup (such as Queen gluten-free liquid glucose)

Milk chocolate glaze

250g milk chocolate, chopped
2 tbsp flavourless oil (such as sunflower or rice bran)
cocoa powder, for dusting

Method

Step 1
For the base line a 2-cup capacity terrine or square baking tin with baking paper or plastic wrap.
Step 2
In a food processor, whiz the biscuits into coarse crumbs. Add the melted butter and blitz briefly to combine. Press into the base of the lined tin, cover and place in the fridge while preparing the other elements.
Step 3
For the caramel melt the sugar in a saucepan over medium high heat, gently swirling the pan, for five minutes or until a light, golden caramel forms. Add butter and swirl pan, then add the cream, swirling continuously to combine (be careful as mixture will spit). Remove from heat, stir in the softened gelatin sheets, add the chopped cashews and pour the caramel evenly over the shortbread base. Place in the fridge for 30 minutes.
Step 4
For the ganache place the dark chocolate in a bowl. In a heavy-based saucepan, bring the cream and glucose syrup to a simmer over medium heat, then pour over the chocolate, stirring until melted and smooth. Pour the ganache over the caramel layer. Cover and chill for 4 hours or until set.
Step 5
For the glaze place the milk chocolate and oil in a heatproof bowl set over a pan of simmering water, and stir until melted and smooth. While you allow the chocolate to cool slightly, carefully remove the tart from the tin. Gently pour the melted chocolate over the ganache layer, letting it drip down the sides, before smoothing the surface with a palette knife. Chill for 30 minutes to set.
Step 6
To serve, dust the slab with cocoa powder and slice using a hot, sharp knife.