Chocolate, sour-cherry and oat slice

MAKES ABOUT 24 PIECES

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 cacao nibs and tart sour cherries.

INGREDIENTS

225g (1½ cups) plain flour

225g rolled oats

50g brown sugar

80g dried sour cherries

60g cacao nibs

1½ tsp baking powder

200g melted butter, cooled slightly 230ml pouring cream

450g dark chocolate (56%-60% cocoa

solids), finely chopped

Sea salt flakes, to serve

1 Preheat oven to 180°C. 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 300g 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.

“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 cacoa nibs and tart sour cherries.”