Dark chocolate, chilli & salted pretzel slice
Prep
15 mins
Cook
40 mins
Servings
16
Difficulty
Medium
This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.
Ella x
Ingredients
- 180 gramsbutter(well softened)
- 180 gramscaster sugar
- 3large free range eggs
- 180 gramsself-raising flour
- 2½ tbspcocoa powder
- 1 tspchipotle flakes
- 4 tbspno.1 santo domingo chocolate sauce(No.1 Santo Domingo Chocolate Dessert Sauce )
- 1salted pretzels
Detail level
Instructions
- 1
Preheat the oven to 180ºC, gas mark 4 and line a 20cm square baking tin with baking parchment. Put the butter, sugar, eggs, flour, cocoa and chipotle flakes into a large bowl and use an electric handheld mixer (or stand mixer) to combine everything thoroughly.
- 2
Spoon half the batter into the prepared tin and spread out evenly. Dot with half the chocolate sauce. Cover with the remaining mixture, then dot with the remaining sauce. Using a knife or wooden skewer, slightly swirl the mixture. Smooth the top again, then arrange the pretzels evenly over the surface in a single layer.
- 3
Bake for 35-40 minutes, or until firm on top and a skewer inserted in the centre comes out without any crumbs, ignoring any sauce. Leave to cool in the tin, then remove, cut into 16 squares (a serrated bread knife will slice through cleanly) and serve.
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