Layer 1: ANZAC Style Biscuit Base
Ingredients
| 120 g unsalted butter |
| 2 tbsp (50g) golden syrup |
| 1 tsp (5g) bicarbonate of soda |
| 2 tbsp (40g) boiling water |
| 1 cup (90 g) rolled oats, blitzed |
| 1 cup (150 g) Allied Pinnacle plain flour |
| ¾ cup (165 g) brown sugar |
| ¾ cup (60 g) desiccated coconut |
| ¼ tsp (2g) salt |
Method
- Preheat oven to 170°C (fan 160°C), grease and line the tin with extra overhang (to help remove the finished slice once chilled)
- Melt butter and golden syrup together over low heat.
- Dissolve bicarb in boiling water, then stir into butter mixture (it will foam).
- Combine dry ingredients in a bowl, pour over butter mixture and mix well.
- Press firmly into the lined tin.
- Bake for 15 minutes until lightly golden.
Layer 2: Cheesecake
Ingredients
| 500g AP Cheesecake mix |
| 500g water |
Method
- Combine AP cheesecake Mix with water and mix for about 3 minutes, until smooth.
- Spread evenly over biscuit base.
- Bake 170C (no fan) for 12 minutes
Layer 3: Espresso Caramel
Ingredients
| 47g butter |
| 160g golden syrup |
| 445g condensed milk |
| 3g Kularome Espresso Flavoured |
Method
- Bring to boil butter and golden syrup
- Add condensed milk and Kularome into the butter mixture and combine until smooth
- Pour over cheesecake mix while still hot
- Bake for a further 12-15min 170c (no Fan)
Layer 4: Dark Chocolate Ganache
Ingredients
| 130g dark chocolate (50%) |
| 130ml thickened cream |
Method
- Heat cream until just steaming.
- Pour over chocolate
- Rest 1 minute, then stir until smooth.
- Cool slightly, then pour over caramel.
- Tap tin gently to level.
- Refrigerate for at least 4 hours, lift out using baking paper, slice with a hot, dry knife for clean layers. Best served just chilled, not fridge cold. Keeps for 4 days refrigerated.