SLIDER

salted sour cherry chocolate and oat slice



A few months ago I made a chocolate apricot and oat slice and I have to say I found the end product a little disappointing. The recipe had cocoa nibs as an ingredient and I discovered that I don't like the taste of cocoa nibs at all.



I decided to remake the recipe using toasted pecans and dried sour cherries.



Once everything is measured out, the recipe is quick and easy to put together.



The finished slice topped with chocolate and a sprinkling of sea salt.




Here's the recipe for you. For all my recipes I use a 250ml cup and a 20ml tablespoon, unsalted butter and 60 gram eggs. My oven is a regular gas oven not fan forced, so you may need to reduce your oven temperature by 20ºC.

Salted sour cherry chocolate and oat slice - makes about 16 pieces

Base
150 gm (1 cup) plain flour
150 gm rolled oats
100 gm brown sugar
60 gm dried sour cherries, roughly chopped
50 gm toasted pecans, coarsely chopped
1 tsp baking powder
½ tsp sea salt flakes
150 gm melted butter, cooled slightly

Easy chocolate glaze
200 gm dark chocolate (56%-60% cocoa solids), coarsely chopped
80 mls boiling water
20 gm butter
Sea salt flakes, to serve

Method
Preheat oven to 180°C. Butter a 20cm x 20cm square tin and line it with baking paper. Combine flour, oats, sugar, dried sour cherry pieces, chopped pecans, baking powder and 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.

To make the glaze, combine the chocolate, boiling water and butter in a heatproof bowl. Microwave in 30 second bursts until chocolate starts to melt and then whisk until smooth. Let stand until the chocolate mixture starts to thicken, then spread the chocolate glaze 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). Salted sour cherry, chocolate and oat slice will keep refrigerated in an airtight container for up to 5 days.

I took this in to work with me and a few people asked me for the recipe, which is quite unusual. I've just finished the last piece of slice and for something so easy to make it's pretty delicious.

See you again soon with some more baking from my kitchen.

Bye for now,

Jillian
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