Cafe Mokha's caramel death

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Photo: Peter McIntosh
Photo: Peter McIntosh

This recipe along with over 100 other great dishes from around the region, can now be purchased in Volume 3 of the Otago Daily Times - Fresh - Ask a Chef cookbook


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Cafe Mokha's caramel death


1 cup (150g) gluten free plain flour (I use Bakels)
½ cup (110g) brown sugar
½ cup (40g) desiccated coconut
½ cup dark cocoa powder
1 tsp baking powder
150g butter, melted

90g butter
800g condensed milk
125g golden syrup

300g dark chocolate melts
1 Tbsp vegetable oil

Preheat oven 180degC/160degC fan forced. Lightly grease and line the base and sides of a 27cm x 17cm lamington pan with baking paper.

In a medium bowl, combine flour, sugar, cocoa powder, baking powder and coconut. Add butter and mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes. Allow to cool.

Combine condensed milk, golden syrup and butter in a medium saucepan. Stir over a low heat until smooth and thickened. Pour over base. Bake for 20-25 minutes or until caramel is golden brown. Cool.

Combine dark chocolate melts and oil, microwave on 30-second bursts until melted, stir until smooth, pour evenly over caramel. Refrigerate to set. Cut into squares to serve.

Recipe provided by Cafe Mokha, Dunedin. Recipe requested by Amber Simpson, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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