Red Currant and White Chocolate Squares / Kocke od crvenog ribizla i bijele čokolade

I have a big problem. My freezer is full to the brim and I really need to defrost it. However, I have a ton of frozen fruit which wouldn’t fare so well with sitting outside the freezer for an hour or two while I tackle with the ice. So to salvage everything, I’ve decided to bake like crazy and use up all the frozen stuff. This cake is one of the results. The tangy currants pair excellently with date syrup and white chocolate, so I’m kinda sorry I’ve used up all of the currants.

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INGREDIENTS:

(Yields 24 squares / 0.16 EUR per square / 3.86 EUR for all)

For the batter:

2 eggs (0.40 EUR)

½ cup of date syrup (0.40 EUR)

1 tsp vanilla extract (0.03 EUR)

½ cup yogurt (0.20 EUR)

½ cup milk (0.10 EUR)

4 tbsp butter, melted (0.53 EUR)

Pinch of salt (0.01 EUR)

1 cup whole wheat flour (0.10 EUR)

1 and ½ cup all-purpose flour (0.10 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

200 grams white chocolate, chopped into chunks (1.33 EUR)

For the topping:

1 cup frozen red currants (0.53 EUR)

3 tbsp brown sugar (0.04 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Lightly grease a square baking pan with butter and line it with parchment paper. Set aside. In a bowl, whisk together eggs, date syrup, vanilla, yogurt and milk. Stir in melted butter before adding in salt, flours, baking powder and baking soda. Stir until well combined and no big lumps remain. Finally, fold in chopped white chocolate. Transfer the batter into a prepared baking pan and even it out with a spatula.

Top the batter with frozen currants and sprinkle everything with brown sugar. Bake the cake for 30-40 minutes, until deep golden brown and a test skewer inserted into the cake comes out mostly clean (a crumb or two are totally fine). Allow the cake to cool completely in its pan before slicing into squares and serving. If you’re going to eat the squares within two days, I suggest keeping them in an airtight container at room temperature, but otherwise store in refrigerator.

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Imam veliki problem. Škrinja nam je krcata, a moram ju odmrznuti. Međutim, imamo hrpetinu smrznutog voća koje ne bi baš bajno podnijelo stajanje na otvorenom dok se ja borim sa ledom. Tako sam se, u namjeri da sve spasim, odlučila baciti na pečenje kao da nema sutra i iskoristiti svo to silno voće. Ovaj je kolač jedan od rezultata te moje manije. Kiselkasti su se ribizli odlično sparili sa sirupom od datulja i bijelom čokoladom, pa mi je i malo žao da sam potrošila cijelu zalihu ribizla.

SASTOJCI:

(Za 24 kocke / 1,20 kn po kocki / 28,87 kn za sve)

Za smjesu:

2 jaja (3,00 kn)

½ šalice sirupa od datulja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

½ šalice jogurta (1,50 kn)

½ šalice mlijeka (0,75 kn)

4 žlice maslaca, rastopljene (4,00 kn)

Prstohvat soli (0,01 kn)

1 šalica integralnog brašna (0,75 kn)

1 i ½ šalica glatkog brašna (0,75 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

200 g bijele čokolade, narezane na komadiće (10,00 kn)

Za voće:

1 šalica smrznutih ribizla (4,00 kn)

3 žlice smeđeg šećera (0,30 kn)

Dodatno:

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano premažite četvrtasti protvan i obložite ga papirom za pečenje. Stavite na stranu. U zdjeli razmutite jaja sa sirupom od datulja, vanilijom, jogurtom i mlijekom. Umiješajte rastopljeni maslac, pa dodajte sol, oba brašna, prašak za pecivo i sodu bikarbonu. Miješajte dok se sve ne sjedini i više ne bude velikih grudica. Na kraju lagano umiješajte čokoladu.

Preselite smjesu u pripremljen protvan i poravnajte špatulom. Raštrkajte po kolaču ribizle i posipajte ih smeđim šećerom. Pecite kolač 30-40 minuta, dok površina ne bude hrskava i zlatno smeđa, a testni štapić koji upiknute ne izađe van skoro pa čist (mrvica ili dvije su isto skroz okej). Ostavite kolač da se skroz ohladi u kalupu prije nego ga narežete na kocke i poslužite. Ako planirate sve pojesti kroz dan-dva, držite kolač u hermetički zatvorenoj posudi na sobnoj temperaturi, no inače ga čuvajte u hladnjaku.

Red Currant and White Chocolate Squares / Kocke od crvenog ribizla i bijele čokolade

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