Step 1

Preheat oven to 180°C. Grease an 18 x 28cm slab pan (base measurement) with the melted butter. Line base and sides with non-stick baking paper.

Step 2

Place chocolate in a heat-resistant bowl over a saucepan of simmering water, stirring occasionally, or until melted and smooth (see microwave tip). Remove the bowl from the heat and set aside.

Step 3

Use electric beaters to beat the butter and sugar in a medium mixing bowl until pale and creamy. Add the melted chocolate and egg and stir to combine. Sift together the flour and cocoa over the chocolate mixture and mix until well combined.

Step 4

Press mixture evenly over the base of prepared pan. Bake in preheated oven for 15 minutes or until firm to touch. Remove from oven and use a metal spoon to flatten the surface slightly. Stand for 10 minutes to cool slightly.

Step 5

To make the topping, spread almonds evenly over chocolate base. Place honey, butter, sugar and vanilla essence in a medium saucepan over medium-high heat. Cook, stirring frequently, for 4-5 minutes, or until mixture boils. Remove from heat and stir in the cream.

Step 6

Pour the warm caramel evenly over almonds. Return the slice to the oven for 18-20 minutes or until golden. Cool completely in pan before cutting