Today was a rainy, cold day in Sydney and so instead of rushing about as usual, I spent most of the day tinkering in the kitchen. It's always a good way to keep warm staying close to the oven :)
I am just waiting for my carrot cake to cool before I can decorate it so I thought I would share this easy recipe for a delicious treat that looks like it took a lot more effort! Apart from a little cooling time in-between layers it's pretty quick too.
This recipe is from the Australian Women's Weekly Gluten Free Food for the Family.
You will need:
A square or rectangular slice pan - mine was 8x11" but you could go a little smaller if you want deeper layers
90g gluten free plain (all-purpose) flour. I used Well and Good.
75g or 1/3 cup firmly packed brown sugar
24g desiccated coconut
85g melted butter
395g sweetened condensed milk
1 tbsp golden syrup
40g extra butter
150g dark chocolate ( I used 200g and chucked in a whole bar of Whittakers 74% Dark Ghana Bittersweet with a smidge more butter for melting).
Pre-heat your oven to 180 degrees and grease and line your baking pan.
Sift the flour, sugar and coconut in a bowl and stir in the melted butter.
Add the mixture to your prepared tray and smooth it out with the back of a spoon to the edges to create the bottom layer .
Bake for 15 mins or until golden. Allow to cool.
To make the caramel place condensed milk, syrup and 20 g of the extra butter in a pan and stir over a medium heat for approximately 10 minutes until it thickens and is golden.
Pour over the cooled base layer and pop it in the fridge to set.
Melt chocolate and remaining butter until melted and pour over the caramel layer.
Cool completely before cutting.
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