Thursday, 16 May 2013

Pistachio and Hazelnut Chocolate Squares

You'll probably notice a theme throughout my blog posts - nuts and chocolate. Who wouldn't love the two, especially combined. I'm a brownies/cookies kinda girl, as are the boys at work, so these were something slightly different for all of us and they definitely went down a treat. The original recipe uses only pistachios, but I thought hazelnuts might be a tasty little addition. Go on...have a try, you know you want to.

All you need is:
70-80g shelled pistachios
80g hazelnuts
200g milk chocolate, in chunks
200g golden caster sugar
200g butter, very very soft!
3 eggs
200g self raising flour
100ml milk (I put in 120ml as I used skimmed)
150ml sour cream

First things first, preheat that oven - 180 degrees or 160 degrees for a fan oven

1. Boring bit first - line a square 20cm cake tin with baking paper/parchment. Whizz 50g pistachios and alll of your hazelnuts with 80g chocolate and half of the sugar in a food processor - this needs to be very finely chopped. Unfortunately for me I made these at my friends house - a house full of boys who are never in a million years going to own a food processor - lots and lots of tiny chopping for me, boohoo!

2. Tip your remaining sugar, butter, flour, milk and the eggs, plus a pinch of salt, into a bowl and beat.

3. Scrape your mix into the tin and bake for 35-45 minutes. I found mine needed a little longer, but you'll be able to judge if yours does when you've poked a skewer through - this should come out clean!

4. Once the mix is cooked, leave to cool. Once cool, melt the remaining chocolate in a bowl with the sour cream and leave to cool until it is spreadable. The original recipe takes about faffing with cutting the edges off the cake, sandwiching blah blah blah - I haven't the patience for this! Spread the icing over the cake and scatter the remaining, roughly chopped pistachios over the top. Leave it to set a little then cut the squares.


Feel free to make this completely with pistachios :)

N xo

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