This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.
- 225 gm (1½ cups) plain flour
- 225 gm rolled oats
- 150 gm brown sugar
- 80 gm dried sour cherries
- 60 gm cacao nibs
- 1½ tsp baking powder
- 200 gm melted butter, cooled slightly
- 230 ml pouring cream
- 450 gm dark chocolate (56%-60% cocoa solids), finely chopped
- Sea salt flakes, to serve
- 1Preheat oven to 180C. Butter a 20cm x 30cm slice tin and line it with baking paper. Combine flour, oats, sugar, sour cherries, cacao nibs, baking
powder and ¾ tsp 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.
- 2Bring cream to the boil in a saucepan, then remove from heat, add 300gm chocolate and stand for 5 minutes. Whisk until smooth, then pour evenly over oat crust and refrigerate until set (1-2 hours).
- 3Melt remaining chocolate in a heatproof bowl over a saucepan of simmering water until smooth, then spread chocolate 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, sour cherry and oat slice will keep refrigerated in an airtight container for up to 5 days.