Ingredients
For Base
- 15 g All-purpose flour
- 75 g Oats flour
- 75 g Hazelnut flour
- 25 g Coconut oil
- 85 g Nutella
- 17 g Natural cocoa powder
- 1/8 tsp Salt
For Chocolate Strawberry Ganache
- 250 g Dark couverture
- 125 g Fresh cream
- 125 g Strawberries
For Garnishing
- 50 g Melted Dark Chocolate
- 9 Pcs. Half-sliced Strawberries
Equipment Required
- Measuring cups and spoons
- Digital Weighing Scale
- Bowls and spoons
- Spatula
- Sieve
- 6 inch square ring
- Cling wrap
- Butter paper
- Baking tray
- Microwave
- Otg/oven
- Piping bags
- Knife
- Heat gun
Instructions
Method for base
- Preheat the oven at 180C ( otg mode: Upper rod+lower rod+ fan ). Take a 6-inch square ring and double cling wrap it from the bottom. Grease the bottom and sides of the ring with oil and then put butter paper into the bottom of the ring.
- In a bowl, take cocoa powder, hazelnut flour, oats flour, all-purpose flour, and salt and sieve it.
- Now, Mix Nutella and coconut oil together in a different bowl. Add this to the dry ingredients.
- Combine this well to form a dough.
- Now, transfer the dough mixture into the ring and bake it for 10 – 15 mins at 180C (otg mode: upper rod+ Lower rod + fan.
- Once baked, remove the ring from the oven and let it cool down for a few minutes. Now, refrigerate it for at least 1 hour.
Method for Ganache
- Chop the dark couverture chocolate and melt it in the microwave.
- Warm the fresh cream and mix it with the melted chocolate.
- Lastly, add chopped strawberries to it. Mix everything well.
Assembly
- Spread the chocolate strawberry ganache on top of the cooled base.
- Refrigerate this overnight or freeze it for 30-40 minutes until the ganache sets.
- Once set, de-mould the dessert and cut the bar into nine equal portions. Decorate each with half-sliced strawberries and drizzle some melted chocolate.
Notes
Spread the dough into the ring nicely and evenly. This will ensure it doesn’t have an uneven surface or bottom.
You can use Dutch cocoa powder instead of natural cocoa powder if you want a more intense chocolate flavour.
You can replace couverture chocolate with compound chocolate in the same quantity.
In case fresh strawberries are not available, you can use frozen strawberries.
Use a warm knife to cut even pieces with sharp edges.
Refrigerate the chocolate bar when not consuming.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Cuisine: Bakery
Keywords: Chocolate, strawberry, chocolate bars, chocolate strawberry ganache, chocolate bars dessert