Sunday, 30 September 2012

Dark Chocolate Date Bars

Yes, you guessed it: I'm still busy with "Project Chocolate"- trying to use up the glut of baking chocolate I have in my cupboard.
I'm off to the baking supply shop tomorrow, though. So I will no doubt be buying more chocolate, and this will be an ongoing project.
Nothing wrong with more chocolate recipes, though, is there?!

This one sort of made itself up as we went along ("we" being the chocolate and I).

It started off with a sludge of chocolate and butter that was meant to be a glaze (see the Triple Chocolate Cheesecake recipe last week), but the chocolate obviously had other ideas and sat in the bottom of the saucepan sulking. Not glazing at all.
But - despite the glut of it - I never throw chocolate out (hmmn, perhaps that's why there's a glut??). So,    it was sitting there for a few days waiting for a re-invention of itself...and this is what emerged:

Crisp on the outside, dense chewy chocolate on the inside. Sort-of like a brownie, but sort of not.
I could perhaps clarify that, however I'd need to taste one again, and I can't because they are all gone...

Dark Chocolate Date Bars 

300g dark chocolate chopped into small pieces
100g butter
2TBS golden syrup
2 eggs
2 egg yolks
1 cup sugar
1 cup flour
1/2 cup cocoa
100g chopped pecans
100g chopped dried dates
pinch salt
vanilla extract
(no leavening agent)

Preheat oven to 175'C
Spray a 20cm square baking tin with non-stick cooking spray.

In a saucepan, over low heat, melt together chocolate, butter and syrup. It doesn't matter if it seems to seize up a little : )
Allow to cool once all the chocolate has melted.

Beat together sugar, eggs and yolks.

With the mixer on low speed, slowly pour  the chocolate mix into the eggs and sugar mix.
Add vanilla extract (1 tsp or 10 drops, depending on what kind you are using).
Sift in the flour, salt and cocoa. Mix at low speed until combined. Stir in pecans and dates.
Spoon batter (it is stiff) into the pan; spread out evenly with a spatula.

Bake at 175'C for 35minutes, until just "set".

Leave to cool in the tin.

Cut into bars, sprinkle with icing sugar, serve and enjoy!


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