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Submitted by Heather Coulls 24 October 2009

Super simple and perfect for a little weekend indulgence.



INGREDIENTS Base: 1 cup plain flour,1/2 tsp cinnamon, 1/2 cup hazelnut meal,1/2 cup brown sugar,90g dark chocolate,80g unsalted butter,1 egg, lightly beaten TOPPING: 100g hazelnuts,1 x 400g can condensed milk,2 tbsp golden syrup,50g


METHOD Preheat oven to 180C. Grease an 18cm x 28cm cake tin and line its base and sides with non-stick baking paper, allowing the paper to overhang on the opposite ends. To make the base, sift the flour and cinnamon into a bowl, then stir in the hazelnut meal and brown sugar. Put the chocolate and butter in a small saucepan and cook over low heat until just melted. Remove from heat. When it has cooled, mix it into the dry ingredients. Add the egg, mixing well. Using the back of a spoon, press the mixture into the base of the prepared tin. Bake in oven for 15 minutes or until firm. Remove from oven, then let cool to room temperature. Leave in the tin. To make the topping, place the hazelnuts on a baking tray and bake in 180C oven for 8 minutes or until the skins start to split. Remove the hazelnuts from the oven, wrap in a clean, dry tea towel, then rub vigorously to remove the skins. Put condensed milk, golden syrup and butter in a saucepan, and heat over a low heat, stirring, until just about to boil. Pour mixture over the cooked base, then top with hazelnuts and macadamias. Bake for 15 minutes or until the topping is firm. Let cool in the tin. Drizzle the slice with melted dark chocolate. Once the chocolate is set, cut the slice into fingers to serve.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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