Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
- 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
MethodLine 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.
- 300g ginger nut biscuit, roughly crushed
- 140g crystallised stem ginger, finely chopped
- 300g plain chocolate
- 100g butter, diced
- 100g golden syrup
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
- butter, for the tin
- 75g golden caster sugar
- 4 medium eggs
- 250g dark chocolate, finely chopped
- 450ml double cream
- 140g hard nougat or torrone, chopped into ½ cm chunks
- 50g pistachio, roughly chopped
- Butter and line a 900g/2lb loaf tin with cling film. Bring a pan of water to a gentle simmer. Put the sugar and eggs in a heatproof bowl, then place over the simmering water and whisk until pale, thick and doubled in volume. Remove from the heat, plunge the bottom of the bowl into cold water and continue whisking until the mixture is cool.
- Melt the chocolate in the microwave on Low, stir, then fold into the egg mixture. Whip the cream to soft peaks and fold into the chocolate egg mixture with the nougat and pistachios.
- Pour the mixture into the loaf tin, smooth the surface with a spoon, then cover and freeze until firm. This can be done up to 2 weeks ahead. To serve, turn out onto a serving dish, remove the cling film and leave in the fridge for 15 mins to soften slightly before slicing.
- 250g pack butter, softened
- 200g caster sugar
- 300g plain flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 3 large eggs
- 200g full-fat Greek yogurt
- 200g bar white chocolate, 50g grated, remainder broken into chunks
- 2 peaches, stoned and diced into 1cm or smaller chunks
- white chocolate chunks (see above)
- 200g tub full-fat soft cheese
- 200g Greek yogurt
- 3 tbsp finely chopped pistachio
- Heat oven to 160C/140C fan/gas 3. Butter and line the base and sides of a deep 22cm cake tin with baking parchment, then beat the rest of the butter and the sugar together until pale. Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.
- Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
- To make the icing, melt the chocolate chunks in a bowl over a pan of barely simmering water, then remove from the heat. Beat the soft cheese in a mixing bowl until smooth, then beat in the yogurt until smooth. Scrape in the melted chocolate and beat again. Chill until ready to use.
- Swirl the icing over the top of the cake and scatter over the pistachios.