RICH CHOCOLATE ECCLES CAKE

Buttery pastry, chocolate and dried fruit is a dreamy combination. Imagine an Eccles cake/brownie hybrid – it’s our very own Breccles cakes!

MAKES 16

For the pastry:

✣ 175g (6oz) plain flour, plus extra for rolling

✣ 150g (5oz) unsalted butter, cut into cubes and chilled in the freezer for 10 mins

For the filling:

✣ 75g (2½oz) dark chocolate

✣ 75g (2½oz) butter

✣ 75g (2½oz) soft brown sugar

✣ 1 egg, separated

✣ 45g (1½oz) currants

✣ 45g (1½oz) chopped dried apricots

✣ 45g (1½oz) plain flour For the topping:

✣ 30g (1oz) golden caster sugar

1

For the pastry, put the flour and 1⁄4tsp sea salt into a food processor. Add the butter and pulse until the mixture comes together to form a crumbly consistency. Add 4tbsp cold water and blitz twice more. Tip the crumby mixture onto a sheet of cling film, press together into a disc and refrigerate for 30 mins.

2

For the filling, melt the chocolate and butter, then mix in the soft brown sugar, followed by the egg yolk, fruit and flour.

3

When ready to assemble, heat the oven to 200C/ Gas 6. On a floured worktop, roll the pastry out to a 2mm-thick square, then cut into 16 squares. Spoon the chocolate mixture into the centre of each. Fold the pastry over and pinch the edges together.

4

Pat on the floured surface to shape each cake into a thick disc. Then dip the smooth edge into the beaten egg white, followed by the golden caster sugar.

5

Arrange the cakes pinched side down on a lined baking tray. Make 3 incisions into the top of each cake, then bake for 25-30 mins.