Serves 8

Ingredients

• The Country Chef Bakery Pavlova Slab
• Caramel Popcorn

Whipped White Chocolate Ganache

• 400g Thicken Cream
• 1tsp Vanilla Paste
• 335g White chocolate

Brownie

• 100g Butter, softened
• 220g Brown Sugar
• 4g Vanilla Essence
• 60g Sour Cream
• 6 Eggs
• 250g Dark Chocolate
• 80g Plain Flour
• 50g Cocoa Powder
• Pinch Of Salt
• 5g Baking Powder

Candied Walnuts

• 40g Walnut Halves
• 30g Sugar
• 6g Butter

Salted Caramel Sauce

• 50g Butter
• 100g Dark Brown Sugar
• 5g Flake Salt
• 110g Heavy Cream
• 5g Vanilla Extract

Method

1. Firstly, make the White Chocolate Ganache, by boiling the cream and vanilla together over medium heat. Once boiled, pour over your chopped white chocolate, and let rest overnight.
2. To make the Brownie, prepare a 15 x 10cm tray line up with baking paper. Beat the butter, brown sugar, vanilla until pale and light. Add sour cream and beat again, gradually add eggs, then lastly add melted chocolate. Once combined, add flour, cocoa powder, salt, and baking powder and mix until combined. Bake at 170°C for 30 – 40 minutes. Let cool at room temperature.
3. For the Candied Walnuts, in a saucepan on medium heat, place the sugar, butter & walnuts, and keep stirring with a rubber spatula until sugar and butter melt and walnuts are fully coated. Pour on a tray with silicone paper to cool, divide pieces with a spatula to desire size.
4. To make the Salted Caramel Sauce, melt butter in a pot, once melted add dark brown sugar, salt & heavy cream and stir in with a rubber spatula until well blended. Bring the mixture to the boil, scraping down the sides occasionally. Boil for 4-5 minutes. Remove from the heat and cool down at room temperature before storing it in the fridge.
5. To top the Pavlova, first whip up the chocolate ganache slightly for 1-2 minutes until it like buttercream texture. Dollop on top of Pavlova and then place the Caramel Popcorn, Brownie pieces, Candied Walnuts and drizzle the Salted Caramel sauce to finish.