引用:
原帖由 gavin0216 於 1-6-2012 08:52 PM 發表 
我好桑心ˊVˋ(欸
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Ingredients
For the biscuit
125g butter, unsalted
75g caster sugar
175g plain flour
75g fine semolina
For the caramel
160g golden syrup
Good pinch of sea salt
200g caster sugar
160g double cream
60g butter, unsalted
1 vanilla pod, seeds scraped out
For the chocolate coating
150ml double cream
200g milk chocolate, chopped
50g butter, unsalted
Method
Preheat the oven to 150°C/gas mark 1½. For the biscuit cake layer, in a bowl cream the butter and sugar then fold in the flour and semolina. Press into a greased and lined 20 x 10cm loaf tin and score a line lengthways down the middle. Bake for about 50 minutes until golden.
For the caramel, boil the syrup, salt and sugar until smooth, then take off the heat and stir in the cream, butter and vanilla, mixing well. Pour into a 20 x 10cm loaf tin, cool and chill.
For the chocolate topping, in a saucepan bring the cream to scalding point. Place the chocolate and butter in a bowl then pour the hot cream over and mix well.
To assemble, cut the biscuits down the score line, and cut the caramel in the same way using a hot knife. Sit the caramel on top of the biscuit layers then pour over most of the chocolate to cover. Use a spoon to drizzle the remaining chocolate over to make ripples.
Serve and eat with a nice cup of tea.
