Pistachio & Milk Chocolate Squares

Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!

• Cooking Time Prep 30 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 16 squares

Nutrition per serving

• Kcalories

  342

• Protein

  6g

• Carbs

  32g

• Fat

  22g

• Saturates

  11g

• Fibre

  1g

• Sugar

  22g

• Salt

  0.35g

Ingredients

• 140g shelled pistachios
• 200g milk chocolate, broken into chunks
• 200g golden caster sugar
• 200g very soft butter
• 3 eggs
• 200g self-raising flour
• 100ml milk
• 150ml soured cream

Directions

1. Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
2. Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

Categories: Cakes & Baking, Chocolate, Events