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Chocolate, hazelnut and fig squares
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Decadent dark chocolate and coffee paired with fruity nuts in irresistible squares.
Ingredients:
  • 220g (1 1/2 cups) hazelnuts
  • 125g butter, chopped
  • 300g good-quality dark chocolate, chopped
  • 80ml (1/3 cup) warm espresso coffee
  • 200g granita biscuits (Arnott's brand)
  • 150g whole dried dessert figs, coarsely chopped
  • Cocoa powder, to dust
Instructions:
  • Prepare an 18cm square cake pan by lining the base and sides with non-stick baking paper. Put the hazelnuts in an oven bag, twist the opening closed, and toast them in the microwave on High/800 watts/100% power for 5 minutes until lightly toasted and aromatic, shaking the bag gently every minute. Let them stand in the bag for 3 minutes, then transfer to a clean tea towel to remove the skins by rubbing. Coarsely chop the hazelnuts and set them aside.
  • In a heatproof, microwave-safe bowl, combine the butter and chocolate. Microwave on High/800 watts/100%, stirring every minute with a metal spoon, until the chocolate melts and the mixture is smooth (about 2 minutes). Mix in the coffee.
  • Add the biscuits to a food processor and pulse until finely ground. Mix the crumbs into the chocolate mixture, along with the hazelnuts and figs, until fully incorporated.
  • Transfer the decadent chocolate mixture into the pan, ensuring a smooth surface. Cover with plastic wrap and chill in the fridge for 2 hours until perfectly set.
  • After removing from the pan, slice into squares, sprinkle with cocoa powder, and enjoy!

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