This Crème Caramel Chocolate Slice is the perfect slice for caramel lovers to enjoy! Now made with 60% less carbs and 90% less sugar, this easy to make slice is a great way to enjoy guilt free treats.
Ingredients
300g Lakanto Chocolate Cake Mix
2 whole eggs
70g unsalted butter
4 tbsp full fat milk
3 eggs, at room temperature
300g Lakanto Baking Blend
2 tsp vanilla bean paste
185ml double cream
385ml evaporated milk
395g unsweetened condensed milk
Lakanto Caramel Topping to finish
Method
Preheat the oven to 140C fan forced. Brush a straight sided 20cm square cake pan with extra melted butter to grease.
Whisk together the condensed milk, evaporated milk and remaining eggs and vanilla in a large jug or bowl.
Pour the mixture into the pre-prepared pan and place in the oven bake for approximately 10-15 minutes or until the custard forms a skin.
Put the Cake Mix in a medium-sized bowl. Whisk the eggs and milk. Melt the butter and then whisk it into the eggs - you may need to add a little extra milk to the batter so it is loose enough to be carefully spooned onto the custard once it is nearly ready.
Next, carefully using a spoon add the chocolate batter over the top starting from the edges working your way to the centre.
Bake for another 40-50 minutes until fully cooked or until the chocolate cake comes away from the sides of the pan.
Remove cake pan from the roasting pan and set aside for 2 hours to cool completely.
Carefully run a flat bladed palette knife around the sides of the pan. Turn the slice onto a serving platter with a lip (to catch the dripping caramel sauce).
