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Pistachio and Milk Chocolate Squares

More of a confection that puts us in mind of a candy bar somehow, this ‘cake’ is oh-so more-ish! Though there is a small bit of tedium in shelling the pistachios, the rest of the recipe comes together easily, and the end result is more than reward enough — a sweet tooth’s bounty!

Pistachio and Milk Chocolate Squares

5 oz. shelled pistachios, divided (about 1¼ cups)
7 oz. milk chocolate, divided
7 oz. golden caster sugar, divided
7 oz. very soft butter
3 eggs
7 oz. self-rising flour (about 1½ cups)
3½ fl. oz. milk
5 fl. oz. sour cream

Heat the oven to 350°F. Line an 8” square cake tin with parchment.

Whiz 1 cup of the pistachios, 2½ oz. (½ cup) of the chocolate, and 3½ oz. (generous ½ cup) of the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar (generous ½ cup), butter, eggs, flour, and milk. Add a pinch of salt and beat. Scrape into the tin and bake for 35-45 minutes until a skewer poked in comes out clean. Cool.

Melt the remaining 4½ oz. chocolate (generous ¾ cup), stir in the sour cream, and cool until spreadable. Trim the edges off the cake and split in half horizontally. Spread a little icing over the base, then replace the top of the cake. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.

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