Za’atar & Cherry Chocolate Fridge Cake Bars (V)

By Erin Brown
Related Categories: Cookbook Confidential

“Though very much a dessert, these cake bars are rendered almost savoury by the za’atar, which, teamed with salt, makes them incredibly addictive. Za’atar and chocolate is definitely not a traditional pairing, but the herbal quality from the ground thyme and hyssop works so well with chocolate. However, if the combination scares you, feel free to start by using just ½ tablespoon of za’atar. Either way, the flavour will intensify once chilled.” Helen Graham, author of Centrepiece

Makes 8

150g (5½oz) 70% cocoa solids chocolate, roughly chopped

50g (1¾oz) agave syrup, or maple syrup

60g (2¼oz) unsalted butter, chopped, or vegan alternative

1 tablespoon za’atar

¼ teaspoon sea salt flakes

100g (3½oz) glacé cherries, roughly chopped

80g (2¾oz) oat biscuits such as Hobnobs, crumbled into 2cm (¾-inch) pieces

50g (1¾oz) shelled unsalted pistachios, roughly chopped

Line a 450g (1lb) loaf tin with clingfilm, ensuring there is enough overhang to allow you to lift out the bars once they are set.

Put everything except the biscuits and pistachios in a heatproof bowl and set over a saucepan of simmering water, making sure the bowl does not touch the water. Heat gently, stirring regularly, until everything is melted and fully combined. Remove from the heat and stir in the biscuit and pistachio pieces.

Transfer to the prepared tin and press the mixture down until compacted and evenly distributed. Cover with clingfilm and refrigerate for at least 2 hours until fully set.

Pull the set cherry-chocolate slab out of the tin, transfer to a chopping board and remove all the clingfilm. Cut into 8 equal-sized bars to serve.