Today I had the pleasure of accompanying my son and his class to the Auckland Zoo. It was a bit daunting having so many little people to look after but as we hadn’t been to the zoo in ages, it was also rather exciting. The bus trip took us back in time with a mixture of 80’s, 90’s and more recent music being played by the driver, with the kids all bopping away. After a few hours of walking, many of them were getting tired and whiney so a delicious sugar/chocolate filled snack was exactly what was needed.
Yes, many would say that fruit and other snacks would have been better, and of course that would be a far healthier option, but Chocolate Hazelnut Squares did the trick!
The bus trip back wasn’t as rowdy as the one into the city, but travelling through the tunnel on our way to the bridge I had to smile when most of the kids raised their arms and excitedly called out “wooooo” as we entered the tunnel – amazing how we lose the excitement for something so simple.
It was an enjoyable day and one I was happy to share with these lovely kids. It made me want to share this delicious slice recipe too, it is by one of my favourite TV Chefs – Rachel Allen – so here goes:
50g cocoa powder
300g caster sugar
2 eggs, beaten
225g plain flour
Hazelnut Caramel Layer
1 x 395g tin condensed milk
2 tbsp golden syrup
75g caster sugar (not sure if you really need this as it makes a lovely caramel layer without it)
125g toasted and halved hazelnuts
200g dark chocolate, chopped
1 Tbsp vegetable oil (light flavour preferably, like sunflower, rice bran or grape seed)
- Preheat the oven to 160ºC and line the base or grease a small swiss roll tin measuring approximately 20 x 30 cm.
- In a medium-sized saucepan over a medium heat, melt the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth. Remove from the heat and stir in the eggs until mixed and then the plain flour. Spread the chocolate base over the prepared tin and bake in the oven for 20 mins until firm on top. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
- In a medium-sized saucepan and over a medium heat, melt the butter and then add the condensed milk, golden syrup (and sugar – if using). Turn the heat to low and stir continuously for 12 – 15 mins until the mixture is dark caramel in colour – do not let it burn. (My note: mine took a lot longer than this but I had the plate on very low – a little more heat would have helped, but you HAVE to stir continuously). Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
- Meanwhile, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set. Cut into squares. These will keep for a week in an airtight container. (My note: this recipe makes lots so I froze some – easy to cut and eat straight from the freezer – great for those unexpected guests!)