Chocolate, sour-cherry and oat slice
This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it’s studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.
Prep time 15 mins cook 20 mins (plus cooling, chilling)
Makes about 24 pieces
225 gm (1½ cups) plain flour
225 gm rolled oats
150 gm brown sugar
80 gm dried sour cherries
60 gm cacao nibs
1½ tsp baking powder
200 gm melted butter, cooled slightly
230 ml pouring cream
450 gm dark chocolate (56%-60% cocoa solids), finely chopped
Sea salt flakes, to serve
1 Preheat oven to 180C. Butter a 20cm x 30cm slice tin and line it with baking paper. Combine flour, oats, sugar, sour cherries, cacao nibs, baking powder and ¾ tsp sea salt flakes in a bowl, stir in butter, then press mixture evenly into the tin. Bake until golden brown (15-20 minutes). Cool to room temperature.
2 Bring cream to the boil in a saucepan, then remove from heat, add 300gm chocolate and stand for 5 minutes. Whisk until smooth, then pour evenly over oat crust and refrigerate until set (1-2 hours).
3 Melt remaining chocolate in a heatproof bowl over a saucepan of simmering water until smooth, then spread chocolate over slice, sprinkle with sea salt and refrigerate until firm (1-2 hours). To serve, cut into portions with a sharp knife (heat the blade in hot water, then wipe it dry before cutting for a clean slice). Chocolate, sour cherry and oat slice will keep refrigerated in an airtight container for up to 5 days.>