Salted Chocolate Tiffin

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x18cm baking dish with parchment paper.

   Tip: To ensure easy removal, make sure the parchment paper is large enough and straight.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and salt.

   Tip: Use a whisk to ensure the dry ingredients are well combined.

3. 3

   In a separate large bowl, melt the chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

4. 4

   Add the softened butter to the melted chocolate and mix until well combined.

   Tip: Use an electric mixer on low speed to avoid creating a foam.

5. 5

   Beat in the eggs one at a time, followed by the heavy cream.

   Tip: Make sure each egg is fully incorporated before adding the next.

6. 6

   Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.

   Tip: Avoid overmixing, which can result in a dense tiffin.

7. 7

   Stir in the chopped walnuts and pitted dates.

8. 8

   Pour the mixture into the prepared baking dish.

   Tip: Make sure the mixture is evenly distributed and the edges are straight.

9. 9

   Bake for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid overbaking, which can cause the tiffin to dry out.

10. 10

    Remove from the oven and let cool completely in the pan.

    Tip: It's essential to let the tiffin cool completely before cutting into it.

11. 11

    Once cooled, cut into squares and serve.

    Tip: You can store the tiffin in an airtight container at room temperature for up to 5 days.