Chocolate and Caramel Squares
Chocolate and Caramel Squares
Ingredients
- 7 oz (195 g) milk chocolate, chopped
- 2 eggs
- 1/2 cup (125 ml) brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 pinch of salt
- 1/2 cup (125 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) unsalted butter, melted and cooled
- 1 cup (250 ml) toasted hazelnuts, peeled and chopped (or blanched almonds)
- 1/4 cup (60 ml) sugar
- 3 tablespoons (45 ml) water
- 3 tablespoons (45 ml) 35% cream, warm
- 8 large marshmallows
- 1/4 cup (60 ml) 35% cream
Instructions
- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of a 20-cm (8-inch) square pan with a strip of parchment paper, letting the paper hang over two sides. Butter the other two sides.
- In a bowl over a double boiler, melt the chocolate. Let cool.
- In a bowl, using an electric mixer, beat the eggs with the brown sugar, vanilla, and salt until smooth. At low speed, add the flour, butter, and chocolate. With a spatula, stir in two thirds of the nuts and spread the batter in the pan. Sprinkle with the remaining nuts. Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out with lumps and not completely clean. Let cool.
Chocolate and Caramel Squares