Okay so this recipe started out as an attempt to make homemade nutella, using the mega beautiful raw hazelnuts from Pepo Farms. That was an epic failure but I'm so glad because this slice is so much better. I started with a few different recipes including Pepo Farms.
After a bit of experimentation here is a delicious iteration with our sticky quince syrup and diced apricots. Apricots, hazelnuts and chocolate, what a combination.
Base
- 300 g roasted hazelnuts (about 2 1/4 cup) I used Pepo Farms hazelnuts
- 30 g avocado oil or sunflower oil(about 1.5 tbsp) I used Pepo Farms sunflower oil
- 50 g castor sugar (about 2/3 cup)
- 50 g cocoa powder (about 1/2 cup)
- 2 tbsp sticky quince syrup
- Pinch of fine salt
- ½ cup plain flour
- 110gm unsalted butter, melted
Caramel Filling and apricot layer
- 125gms unsalted butter
- 2x 395gm tin sweetened condensed milk
- 1/3 cup (115gm) sticky quince syrup
- Approx 100g Diced dried apricots
Chocolate topping
- 200gm Dark Chocolate. I used 59% dark chocolate couverture but
Method
Preheat oven to 180°c. Line 20cm x 30cm tin with baking paper
Roast the hazelnuts in the oven for a few minutes. Let the nuts cools slightly so as not to burn yourself and pour then onto a tea towel and rub for a good 30-60 secs. This will very quickly remove the skins.
Add the cooled roasted hazelnuts to a food processor. Process for a few minutes to finely grind the nuts. Pour in oil then the castor sugar, cocoa powder, sticky quince syrup and salt. Turn on the food processor for another 30-60 seconds. Lastly fold through the melted butter until everything is mixed through. Put mixture into the lined tin and press mixture until flat.
Bake for 15 minutes and then remove from the oven. Let the base cool and then sprinkle the diced apricot over the base. ( the amount to use for this apricot is very much up to personal decision I have list 100g in the ingredient list but this could be 80-110g depending on how thick you would like this layer). Leave this now while you prepare the caramel layer.
Put butter, sweetened condensed milk and sticky quince syrup into a heavy based saucepan over medium heat. Stir thoroughly until until the butter is melted. Continue to stir for 5 minutes while the mixture thickens. Its important here not to stop stirring so that nothing burns and/or your get lumps in the caramel (if lumps do form take the extra step and sift them out).
Pour the mixture onto your hazelnut base. Put the tray back into the oven and bake for a further 15-20 minutes or until the surface is golden. Don't worry about the caramel bubbling but do watch for burning. It will thicken once cooled.
Allow the whole tray to cool completely now before finishing with the chocolate top layer. To speed up this time I did put the tray in the fridge to cool.
To make the topping, melt your chocolate either in the microwave, if you have a chocolate setting, or in a heat proof bowl over a small pot of simmering water. Ensure that the water does not touch the base of the chocolate bowl.
Pour the chocolate over the caramel and spread evenly. Refrigerate for a minimum of 30 minutes but I did leave it overnight before cutting into pieces. The slice is deliciously rich and the texture of the dried apricot with the crunch of the base and lush caramel I just love. Invite people over of morning or afternoon tea and I promise you there will be leftovers for the lunchbox too.
Enjoy xxx