Crème Caramel Chocolate Slice (98% Sugar-Free)
      by Lakanto Australia

      Now made Responsibly Sweet with 60% Less Carbs and 90% Less Sugar

      ALSO A SOURCE OF PROTEIN

      Prep Time:
      		 25 minutes
      Cook Time:
      		 60 minutes
      Makes:
      		 1800g
      Serves
      		 16
      Difficulty Level
      		 medium


      INGREDIENTS

      Cake Mix

      • 300g Lakanto Chocolate Cake Mix
      • 2 whole eggs
      • 70g unsalted butter
      • 4 tbsps full fat milk

      Filling

      • 3 eggs, at room temperature
      • 300g Lakanto Baking Blend
      • 2 tsps vanilla bean paste
      • 185ml double cream
      • 385ml evaporated milk
      • 395g unsweetened condensed milk or Lakanto Condensed Milk (recipe below)
      • Lakanto Caramel Topping to finish
      Lakanto Condensed Milk Recipe (Optional)
      • 4 cups full fat milk
      • ¾ cup whipping cream
      • 1 cup Monk Fruit Golden Sweetener
      • pinch salt
      • 3 Tbsp cornflour
      • 1 teaspoon vanilla extract

      Method

      1. (Combine milk and cream into a small pot and reduce by half add the cornflour and golden sweetener, vanilla, salt. Cook for a further 3-5 minutes until thick cool in the fridge covered with clingfilm)

      Method

      Filling

      1. Preheat the oven to 140C fan forced. Brush a straight sided 20cm square cake pan with extra melted butter to grease.
      2. Whisk together the condensed milk, evaporated milk and remaining eggs and vanilla in a large jug or bowl.
      3. Pour the mixture into the pre-prepared pan, and place in the oven bake for approx. 10- 15 minutes or until the custard forms a skin.

      Cake to finish

      1. Put the cake mix In medium sized bowl, whisk the eggs and milk.
      2. Melt the butter and then whisk the butter 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 cooked custard when its nearly ready.
      3.  Next carefully using a spoon add the chocolate batter over the top starting from the edges working your way to the centre.
      4. Bake for another 40 50 minutes until fully cooked or until the chocolate cake comes away from the sides of the pan.
      5. Remove cake pan from the roasting pan and set aside for 2 hours to cool completely.
      6. 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).
      7. Cut into slices to serve.

      Tip

      If you are a bit short of time you can break this recipe down over 2 days custard 1st day, cake mix and final cook 2nd day. 

      RSLA0305**

      Approx. Nutritional Information Per Serve 110g
      Energy 887 kJ (212 Cal) Protein 5.0g Total Fat 14.3g Saturated Fat 8.7g Carbohydrate 13.1g
      Fibre 0.8g Sugar 2.1g Sodium 131mg

       

      Topics: Monkfruit Sweetener Baking Blend Lakanto Caramel Topping Monkfruit Sweetener Golden Lakanto Chocolate Cake Mix

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