Choco­late, sour-cherry and oat slice

Gourmet Traveller (Australia) - - Masterclass -

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.>

Choco­late, sour-cherry and oat slice

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