Chocolate, apricot and oat slice

Chocolate, apricot and oat slice

• 1 May 2017

Do you like cacao nibs? I'd never tried them before I bought a packet at the supermarket a few months back. When I brought them home, I realised I didn't know how to cook with them either. Thankfully last months Australian Gourmet Traveller included a few recipes which contained cacao nibs so I set to work.


 
I planned to make the chocolate sour cherry and oat slice but I didn't have quite enough sour cherries so I used dried apricots instead. I can't tolerate cream so I used a simple chocolate glaze instead of the chocolate truffle topping and also sized down the slice to fit an 8 inch square tin. The slice takes no time to put together and it was in the oven in no time.



Here's the recipe for you. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.




Chocolate, apricot and oat slice - makes about 16 pieces
Base
150 gm (1 cup) plain flour
150 gm rolled oats
100 gm brown sugar
50 gm dried apricots, roughly chopped
40 gm cacao nibs
1 tsp baking powder
½ tsp sea salt flakes
135 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

Preheat oven to 180°C. Butter a 20cm x 20cm square tin and line it with baking paper. Combine flour, oats, sugar, apricot pieces, cacao nibs, 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 for a few minutes and when the chocolate mixture starts to thicken, 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). Chocolate, apricot and oat slice will keep refrigerated in an airtight container for up to 5 days.



I took this slice into work and it was absolutely demolished by the throng. And as for me? I discovered I don't like the taste of cacao nibs and I'm wondering how best to use the rest of the packet???? As it's such an easy slice I'm sure I'll make it again but next time I'll use some chopped nuts instead of the nibs.



See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian