CookEat Recipe
Chocolate, Fig and Coffee Oat Bites
Dark chocolate cake squares with tender figs, fine oats, almonds and a measured coffee infusion. Makes sixteen small bites.
Method
Steps
Step 1
Allow 30 minutes preparation, 35–40 minutes baking and 65 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 20 cm square metal tin, at least 5 cm deep. Use 60 ml freshly brewed strong filtered coffee, without grounds; soak the 50 g quick-cooking rolled oats in it for 15 minutes.
Step 2
Use fresh ripe figs; trim them and weigh 120 g edible fruit. Dice 80 g and cut 40 g into thin wedges for the surface. Chop the 40 g shelled almonds. Melt the 180 g dark chocolate, 60–70% cocoa solids, with the butter in short microwave bursts, stirring, then cool until lukewarm.
Step 3
Weigh the egg without shells. Whisk egg and sugar for 3–4 minutes until thicker and pale. Fold in the melted chocolate mixture and the soaked oats with all the coffee. Fold in the flour, then the almonds and diced figs.
Step 4
Spread in the tin and arrange the reserved 40 g fig wedges on top. Bake for 35–40 minutes until the middle is firm rather than wobbly. A skewer beside the figs should carry moist crumbs but no liquid batter; continue in 5-minute intervals if needed.
Step 5
Cool in the tin for at least 45 minutes, then lift onto a rack and cool for another 20 minutes or until completely cold before cutting into sixteen squares.
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