We know there have been far too many claims about superfoods flying around in the last few years, but we reckon our Hazelnut, Cocoa Nib and Chocolate Ganache Squares could just pass as the real thing.
The cocoa, or cacao, nibs definitely pass muster. They have 40 times the antioxidants of blueberries, are full of magnesium, contain the highest plant-based source of iron and have more calcium than cows’ milk.
Then there’s the icing. Dark chocolate is full of antioxidants, iron and magnesium too, so that’s definitely super.
The hazelnuts are rich in unsaturated fats, magnesium, calcium and vitamins B and E, which are good for your heart, skin and digestive health.
Sadly, the egg yolks, butter and sugar that give these delicious squares their fabulous chewy texture might not exactly qualify, nor the cream in the rich, ganache topping.
On the other hand, they taste pretty super - it’s not possible to stop at one - and look super when artfully arranged on a shiny white plate.
So, superfood or not?
You could just make a batch and decided for yourself.
Rosie
HAZELNUT, COCOA NIB AND CHOCOLATE GANACHE SQUARES
Makes around 32
25 gm Revenge plain flour
100 gm fine hazelnut meal
100 gm caster sugar
2 egg yolks
1 teaspoon pure vanilla extract
110 gm unsalted butter, cubed, room temperature
25 gm raw cocoa (cacoa) nibs plus extra for garnish
Preheat oven to 180°C. Grease and line a 24cm x 14cm or equivalent tin.
Place flour, hazelnut meal and caster sugar in a food processor. Process to combine.
Whisk egg yolks and vanilla and add to the food processor. With the motor running, add the butter, cube by cube, and process until the mixture is smooth and creamy.
Add the cocoa nibs and pulse just to combine.
Transfer to the prepared tin. Smooth the top. Place in the preheated oven, reduce the temperature to 160°C and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool completely in the tin before icing with chocolate ganache.
Allow the icing to set a little before using a hot knife to cut into 3cm squares. Top with a few cocoa nibs to garnish.
Chocolate Ganache
70 gm pure cream
120 gm dark couverture chocolate, chopped
In a small saucepan, or in a microwave, bring the cream to a boil. Add the chopped chocolate and mix until smooth. Allow to cool to a spreadable consistency before using.