karen martini salted spiced chocolate caramel slice recipe
last week I was looking for a recipe on the internet when I spied this video from Karen Martini. Karen's recipe for salted spiced chocolate caramel slice includes cloves, cardamom, a cinnamon stick and an Earl Gray teabag. I really wasn't looking for another caramel slice recipe as I'm happy with the one I have but I was intrigued by the addition of spices to the caramel mixture.
I'm not a huge fan of cardamom. I call it sneaky spice as it often masquerades as cinnamon. Instead of adding dried cardamom powder I used a few whole pods which I infused into the caramel with the cinnamon stick and the tea bag.
Infusing the tea bag and cinnamon stick in the caramel resulted in a very sticky mess. It makes more sense to infuse the tea bag and cinnamon stick in the butter for 2 minutes before adding the condensed milk so that's how I've written the instructions.
The original recipe made a 20 cm/8 inch slice but I re-jigged the quantities to make a 17 cm version with a thicker layer of caramel. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Here's the recipe for you.
Salted Spiced Chocolate Caramel Slice – Karen Martini (17 cm version)
½ cup plain flour
⅓ cup brown sugar
80 g unsalted butter chopped
¼ tsp ground cinnamon
50g unsalted butter, chopped
¼ cup golden syrup
1 tsp ground cardamom
1 stick cinnamon
½ tsp ground cloves
1 Earl Grey tea bag
1 tin condensed milk
110g dark chocolate
15 g unsalted butter
pinch sea salt
1. Preheat oven to 180ºC/350ºF. Line the base and sides of a 17 cm spring form tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mix evenly into pan. Smooth surface and bake for 15-20 mins or until lightly golden. Allow to cool.
3. To make filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag in a small saucepan over a medium heat. Cook stirring occasionally, until butter has melted. Take off the heat and infuse for 2 minutes. Remove and discard tea bag and the cinnamon stick.
4. Add condensed milk to pan, return to the heat and cook, stirring for 2-3 mins or until mix has thickened and slightly darkened. Pour mix over cooled base and bake in the preheated oven for 10-15 minutes or until the filling is bubbling and lightly golden. Set aside to cool until caramel is firm.
5. To make topping put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat, then stir until smooth. Spoon over filling, smoothing with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours before cutting into wedges.
The end result was delicious and one of my workmates thought it tasted more like a chocolate caramel tart than a regular caramel slice. Next time I'd reduce the butter in the base to 55-60 gm as the excess butter bubbled out of the tin while the slice was baking.
I hope you all survived the cold Sydney weather. I'll be back again later in the week with my last photos from Kyoto.
Bye for now,