Chocolate Caramel Slice

I make this slice often during the holiday time and always make up a double batch because it disappears quickly!

BASE: Mix together 2 cups self raising gluten-free flour (I've tried several types and all work well), 2 cups brown sugar, 2 cups coconut and 250 grams of melted butter. Place into a large baking tin (mine is 34 cm x 24 cm). Bake at 180 C for 10 minutes.

FILLING: While the base is cooking combine 2 tins (395 g each) sweetened condensed milk, 2 tablespoons butter and 4 tablespoons golden syrup in a large saucepan (19 cm diameter)and stir constantly over medium heat until boiling. Turn down the heat slightly, keep stirring and keep it simmering for 5 minutes. Take care not to burn the mixture or yourself. By the time the 5 minutes is up it should be looking like hot, bubbling lava. Spread over the base and cook for another 10 minutes in the oven. Allow to cool.

TOPPING: Melt 375 grams of cooking chocolate in a double saucepan. Spread over the filling and refrigerate.

NOTE: The base part of this recipe can be used as a gluten-free cheesecake base in place of a biscuit base.

No Egg Chocolate Cakes/Muffins

Ingredients:

3 cups gluten-free self raising flour*
200 grams butter
2 cups milk
2 teaspoons bicarbonate of soda (baking soda)
2 tablespoons golden syrup
2 tablespoons cocoa
1 and a half cups of sugar

Method:

Sift the flour and cocoa together.
Add the sugar and golden syrup.
Melt the butter and add to the mixture with 1 cup of milk.
Add the bicarbonate of soda to the other cup of milk and add to the mixture.
Mix well by hand or with electric mixers.
Place into muffin trays and cook for approximately 30 minutes at moderate heat (180 C).

This cake has a nice texture even though it does not have eggs.

All measurements are Australian metric measurements: 1 cup = 250 ml
*I use Orgran self raising flour but in the past have used other gluten-free flours and they work fine too.