Ahem. On Monday, Deidre came over for another installment of Dessert Day. It ended up being a day of creating somewhat stereotypical Australian desserts, in the form of caramel slice and chocolate ripple cake. Sure, the second isn't exactly a difficult task - you take a packet of chocolate ripple biscuits, you smoosh them together with cream, you cover the whole thing in more cream, and then you wait 24 hours and eat it. But considering you can't buy gluten free chocolate ripple biscuits, things got a little more complicated!
We used this recipe from Smitten Kitchen, with the full amount of sugar because chocolate ripple biscuits are quite sweet. We used my cookie scoop to ensure they were evenly sized (and bigger than the recipe called for), but I think in the future I'd probably roll out the dough and use a cookie cutter instead. Keep a close eye on them while baking, because we accidentally let the first batch get a liiiiiiittle too brown. WHOOPS. Let the biscuits cool completely.
Then, whip 300mL of cream with some vanilla and some icing sugar. Smear a little of the cream along the plate you want to serve it on, then cover one side of a cookie in a thin layer of cream and sandwich it to another cookie. Cover that in cream as well, then place them vertically on the plate. Continue smooshing cookies together until it's as long as you want it to be. Then cover the whole lot in cream, ensuring there are no ugly holes, and chuck the whole thing in the fridge overnight. When you're ready to serve, cut it on the diagonal so you can see all the pretty layers, and shove it in your face.
The caramel slice was Kat's mum's recipe, and the original included the fabulous instruction "Melt butt". Obviously, we had to make it.
For the base:
1 cup self raising flour
1 cup desiccated coconut
1 cup brown sugar
125g butter, melted
Mix everything together, then press into a greased and lined slice tin. Bake at 190 degrees for 10 minutes.
For the caramel:
440mL tin of condensed milk
2 tablespoons golden syrup
Mix together in a saucepan over low heat until mixture thickens. Bring to a boil, then remove from the heat. Pour over the base, smooth, and bake for another 10 minutes. Remove from the oven and cool completely in the tin.
For the topping:
125g dark chocolate
Melt together in a double boiler, then pour over the slice. Smooth. When cool, cut into squares and serve.
We ran into a small problem in that we didn't quite cook the base enough (stupid gluten free, always requiring more cooking time...), which meant that the caramel mostly soaked in, forming a thin layer of caramel, and then a base that was half base, half caramel. So...that wasn't exactly ideal. That said, it was still completely and utterly delicious and I'd make it again in a heartbeat.
Will you be trying out either of these recipes?