Chocolate Florentine Slice

From a magazine

Line the base of a 20x30cm pan with baking paper , extending over the sides.

Place butter and chocolate into a medium saucepan.

Stir constantly over low heat for 4-5 minutes or until melted and smooth.

Remove from the heat and stir in sugar , eggs and flour.

Spread evenly over prepared pan.

Place in the freezer to chill for 10 minutes whilst preparing topping.

Preheat oven to 175c degrees.

----------topping---------------.

Place butter , sugar , honey and cream into a medium saucepan.

Cook over medium heat stirring constantly for 6-8 minutes or until mixture is a light caramel colour.

Remove from heat.

Working quickly , stir in almonds , apricots , cherries and flour.

Whilst mixture is warm , spread quickly over the chilled base.

Bake for 35-40 minutes or until golden.

Allow to cool completely in pan.

Drizzle with the melted chocolate , allow to set before slicing.

butter, baking chocolate, caster sugar, eggs, flour, honey, cream, almonds, glace apricot, glace cherries, dark chocolate melts