Todd Eyre
Ingredients
Chocolate and hazelnut slice
Base
Topping
Method
Chocolate and hazelnut slice
1.Preheat oven to 200°C. Line a 20 x 30cm tin.
2.Pour nuts into the tin and roast until you can smell them – about 10 minutes – or until they are lightly toasted. Remove from the oven and the tin, then set aside.
Base
3.Sift the dry ingredients into a bowl.
4.Whisk the egg into the melted butter (I do this in the same saucepan that I melted the butter in to save on washing up), then pour into the dry ingredients and mix to combine.
5.Press this mixture into the lined tin and bake for 20-25 minutes. It will feel soft to the touch but will firm up as it cools.
Topping
6.While the base cooks, make the topping by melting the sugar and butter in a saucepan, then bringing it to a rapid simmer. Cook until it thickens and becomes syrupy – about 12-15 minutes. Don’t worry if it separates.
7.Add the vanilla and water, then stir to combine until it is a thick caramel sauce.
8.Add the hazelnuts to the sauce and stir to coat before pouring over the base.
9.Return to the oven and cook for a further 10 minutes.
10.Leave to cool for 10-15 minutes before cutting into squares.
