A delightful Chocolate Pavlova with a crispy shell and chewy centre, topped with whipped cream and fresh raspberries. Follow this chocolate pavlova recipe with step-by-step photos.
My go-to dessert is a classic pavlova topped simply with fresh passionfruit. But when I am in the mood to vary things a bit, I stray only very slightly by making a Chocolate Pavlova. I love the pastel brown colour of a Chocolate Pavlova, and it pairs so well with berries in both summer and winter.
An easy recipe for Caramel Slice (or Millionaire’s Shortbread) using sweetened condensed milk to produce a lovely, thick caramel. Recipe with step-by-step photos.
My parents ran a busy bakery while I was growing up in Australia, and one of the staples they always had behind the glass counters were Caramel Slices, otherwise known as Millionaire’s Shortbread in other parts of the world.
Chocolate Caramel Slice
In Australia, these caramel slices are also known as Chocolate Caramel Slices, and they are as popular as Lamingtons and Chocolate Coconut Bars, all of which make regular appearances at bake sales and morning teas.
Caramel Slice Recipe
This caramel slice recipe is a scaled down version of that which my parents sold in their bakery.
I love that the biscuit base contains coconut for both flavour and texture.
To make these caramel slices a bit more sophisticated and grown up, I like to sprinkle them with some sea salt flakes to offset the sweetness a bit.
How to Make Caramel Slice
This caramel slice recipe is easier than it looks. Like with most recipes for slices, you require three components:
the biscuit base, which takes about 5 minutes to prepare and 15 minutes to bake
the caramel filling, which takes about 10 minutes to cook
the chocolate topping, which mostly involves melting a few bars of chocolate, about 5 minutes
To prepare the biscuit base, mix the dry ingredients in the bowl of a stand mixer. Using the flat paddle attachment, beat in the melted butter. Keep beating on low speed until the mixture is well incorporated.
Spread the biscuit base into a baking pan lined with baking paper. Bake for 12 to 15 minutes, or until it is lightly golden.
Meanwhile, prepare the caramel filling. Simply melt the butter in a medium-sized saucepan, then add the remaining ingredients. Whisk constantly over medium-high heat until everything has melted into a lovely and thick caramel sauce.
Make sure that you whisk constantly to prevent the mixture from sticking to the bottom of the pan and burning.
Pour the caramel filling over the biscuit base. Use a spatula to evenly spread the caramel filling.
Bake for about 10 minutes, or until the edges have set slightly. If you give the pan a gentle shake, the centre of the pan should wobble ever so slightly.
Set the pan aside to cool completely, before putting the pan into the fridge to chill for at least 30 minutes.
Make the chocolate topping by melting the chocolate in a bain-marie (or a bowl over a pan of simmering water), and then whisk in the oil.
Pour the melted chocolate over the caramel-topped biscuit base, and use a spatula to spread it evenly.
For a smooth surface, simply leave the pan as is to set completely before slicing and serving.
For a textured surface like in the photos above, place the pan in the fridge to chill for 10 to 15 minutes. Drag a small spatula through the chocolate to create some ripples, and then leave to set completely.
More Australian Recipes
If you are looking for more Australian recipes, you might also enjoy:
Whisk through the vegetable oil to make the chocolate nice and glossy.
To assemble the Caramel Slice
Take the baking pan out of the fridge and pour the melted chocolate over the top.
Immediately use a spatula to spread the chocolate evenly. As the caramel slice is cold from the fridge, the chocolate topping will start to set quickly.
If you wish to create a rough textured surface like in the photos, place the baking pan back in the fridge for 10-15 minutes for the chocolate topping to set slightly. Drag a spatula back and forth through the cold (but not set) chocolate topping to create the textured surface. If the chocolate topping is not cold enough, you may have to put the tin back into the fridge for another 5 minutes or so.
Once the chocolate caramel slice has set, slice into bars or squares, and sprinkle with sea salt flakes before serving.
NUTRITIONAL INFORMATION Best to ignore the nutritional information for this recipe 😉 Enjoy everything in moderation!
OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos.
Asian Cakes and Desserts
So my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads and pastries, so given the choice, I would always opt for a Cream Bun or Chocolate Eclair over something filled with red beans.
My go-to recipe for Chocolate Cupcakes which are easy, economical and absolutely delicious! The batter is made in one step in the food processor! These cupcakes are perfect for birthdays and bake sales, and they are great with this quick and easy Chocolate Buttercream Frosting. Full recipe with step-by-step photos, plus tips on baking large batches of cupcakes.
Easy Chocolate Cupcakes
If you need a chocolate cupcake recipe which is easy, no frills, no fuss, this is the only chocolate cupcake recipe you need!
A delicious and decadent Flourless Chocolate Cake which is tender and fudgy. This is the perfect cake for desserts or celebrations! Recipe with step-by-step photos.
Flourless Chocolate Cake
This Flourless Chocolate Cake is perhaps one of the easiest, delicious and versatile recipes to have up your sleeve. If I need to make a gluten-free chocolate cake, I often turn to this recipe. If I want a cake which can double as dessert, this cake is perfect!
This Flourless Chocolate Cake is tender but fudgy, almost brownie-like in taste and texture. It’s always a hit with both kids and adults, and there are so many ways of varying this cake to suit what you are serving it with.
A quick and easy Chocolate Fondant for the perfect warm and cosy dessert! Recipe with step-by-step photos.
One of my go-to, middle-of-the-week, easy-to-make desserts is this Chocolate Fondant, also known as Chocolate Lava Cake, Molten Chocolate Cake, Chocolate Pudding, Moelleux au chocolat … one dessert, so many names!
A Chocolate Fondant is a dessert which is cake-like around the edges, but with a soft and oozy centre, hence why it is sometimes called a Lava Cake or Molten Chocolate Cake. If you love warm and cosy desserts, you will love this recipe.