Chocolate is my vice, especially on days like these when you have to study. I will do anything to put me into a mindset to open a 700 page textbook. Luckily I don’t have to look too far. A bar of 75% chocolate is all it takes for me.
My morning net search took me to my new favourite food blog ‘My Darling lemon Thyme’ where I found a scrumptious looking chilli chocolate slice recipe. I can’t wait to try out more of her mouth watering recipes. Take a look, I’m sure you will all agree.
Like any recipe I want to try out without pre-planning, there are always ingredients you never have. In this case, I had already finished off the last of my blueberries over breaky so I used some dried fruit, and I have also never bought tapioca flour before so I used 1 1/2 tablespoons of corn flour. There seems to always be substitutions on hand so the baking commenced and the results were just as I had expected, utterly satisfying. Now where is that textbook of mine?
Information and image taken directly from My Darling Lemon Thyme’s blog;
chocolate, chilli and blueberry slice
This recipe is gluten-free and can easily be dairy-free by using margarine in place of butter and by making sure you use a good quality dark chocolate that’s dairy-free. I used trade aid dark chocolate. As I’ve mentioned before, get to know your chillies. I used 1 whole long chilli, but you may want to go for less or more depending on how hot you chillies are and how hot you want the end result. If you eat wheat, substitute the rice and tapioca flours for 3/4 cup plain flour or spelt flour. Makes about 20 slices
- 200 g dark chocolate, chopped
- 125 g butter/ margarine
- 1/2 cup muscovado sugar (or use soft brown sugar)
- 1 long red chilli, seeded and finely chopped
- 1 1/2 cups frozen/ fresh blueberries
- 3/4 cup almond meal/ ground almonds
- 1/2 cup brown rice flour (white rice flour is fine)
- 1/4 cup tapioca flour
- 2 eggs, lightly beaten
- cocoa powder for dusting
Preheat your oven to 15o degrees/ 275-300 f. Grease yourself a slice pan about 20 x 20 cm. Line the base and sides with baking paper and make sure about 2cm of paper extends up and over the edges of the pan.
Melt chocolate, butter, sugar and chilli together in a small saucepan over low heat. Pour into a large bowl and set aside for 10 mins to cool slightly. Gently stir in flours, almond meal and eggs until combined. Fold through blueberries. Pour mixture into prepared pan and smooth off the top with the back of your spoon/ spatula.
Bake 35-45 mins or until cooked when tested with a skewer. Leave to cool in the pan before cutting into small squares, dusting with cocoa powder and devouring! Or if you have some serious restraint, hold off eating till tomorrow.
NB If using fresh berries I’d say they would take about 30-35 mins. If using Frozen like I did, allow a little longer – mine took 45 mins to cook.
Heavily adapted from a little women’s day cookbook called “Family favourites – easy biscuits and slices”.