There’s a self-imposed ban on these squares for me. Because the first time I made them I ate so many that I had to police myself. Beware!
Makes 10 bars
-
Cook Time
30m
Ingredients
- 75 gm dark chocolate
- 125 gm butter
- 100 gm flour
- 100 gm Nutella
- 100 gm hazelnuts, roasted and chopped
- 75 gm oats
- 50 gm brown sugar
Preparation
- Melt the butter and dark chocolate over a double boiler or in the microwave.
- Add brown sugar and continue to mix.
- Fold the oats into the batter.
- Add flour and mix with a spatula until it is incorporated well.
- Toss half the hazelnuts into the batter and mix everything together.
- Pour in a cake tin lined with baking paper and bake it at 180°C for 20 minutes.
- Once baked, let it cool and then demould it.
- Spread Nutella over it and garnish with remaining hazelnuts.
Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.
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