Chocolate Crunch with Caramel Sauce

• wheat flour↗175g g
• ground almonds↗50g g
• cocoa↗60g g
• golden sugar↗115g g
• butter↗145g g

  soft, plus extra for the pan

• demerara sugar↗

  for sprinkling

• caramel↗4 tbsp tbsp
• cream↗50ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Place the flour, almonds, cocoa, sugar and a generous pinch of salt into a food processor and pulse briefly. Add the butter and process until the mixture resembles wet sand.

2. 2

   Generously butter the bottom and sides of a small (15 × 25 cm) baking tin. Spoon the mixture into the tin and press it down. Bake for 30 minutes. Remove from the oven, sprinkle with demerara sugar and cut into squares with a sharp knife while still soft.

3. 3

   Meanwhile, heat the caramel and cream together in a saucepan. Serve the warm “concrete” with caramel sauce. Leftovers can be cooled and eaten cold – they will harden like shortbread.