My friend, Mary from Aberdeen gave me a big packet of organic sun-dried figs recently, and they are lusciously sweet and delicious. They are not only excellent for snacking but for cooking too. As I can’t finish the dried figs quickly, I combined some of them with chocolate, hazelnuts and digestive biscuits. This is a fuss free nutty chocolate recipe, ready within 15 mins. A perfect combination of flavours and a rich texture, best served with a cup of hot coffee or vanilla ice cream. Just melt the butter and chocolate together, and throw in all the remaining ingredients, stir well, place the chocolate mixture in the refrigerator and you’re done!
80ml warm coffee (hot water + 1tsp instant coffee powder)
1 tsp vanilla extract
200g digestive biscuits, blend fine breadcrumbs
150g whole dried figs, coarsely chopped
220g roasted hazelnuts
cocoa powder to dust
Line the base and sides of a square 7 inch cake pan with parchment paper.
Place chocolate and butter in a heatproof bowl and microwave at high heat for 30 seconds. Stir the the chocolate mixture and reheat for another 30 seconds and stir well to smooth. Then stir in coffee and vanilla extract to smooth again.
Pour biscuit crumbs into chocolate mixture and mix well, followed by the hazelnuts and figs, stir well till combined.
Spoon the chocolate mixture into the prepared pan and smooth the surface. Cover with aluminium foil and place in the fridge for 2 hours or until set.
Remove from pan. Cut into squares, dust with cocoa powder and serve.
This chocolate square is not very sweet as I used good quality chocolate, Belcolade 71%, but you can use valrhona chocolate 66% for a sweeter taste, or even semi-sweet chocolate if you’ve have a sweet tooth.