Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try making.
Rhubarb's chocolate hazelnut
Photo by Linda Robertson.
270g butter, melted
210g self-raising flour
200g brown sugar
120g desiccated coconut
800g (2 tins) condensed milk
½ cup golden syrup
90g melted butter
1 ½ cups whole hazelnuts
250g dark chocolate, melted
Combine the first measure of melted butter, flour, brown
sugar and coconut.
Press into a lined tin (26-39cm) and bake at 170degC for
15min or until lightly browned.
Gently melt condensed milk, golden syrup and second measure
of butter. Stir through the hazelnuts and pour over the base.
Bake at 180degC for 15-20 minutes until lightly brown.
When cool, top with melted chocolate. Leave to set, then cut
Requested by Chloe Rosenberg, of Dunedin.
Sam Kerr at Rhubarb, in Roslyn, has supplied this recipe.
• If you have enjoyed a dish in an Otago cafe or
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