Chocolate Dipped Fruit Squares
4,7 / 10
ready in 45 min.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a cake tin (approx. 20 x 30 cm) with grease-proof paper.
Melt the butter with the sugar in a saucepan. Stir in the fruit, double cream and ground almonds and simmer for 2 minutes. Pour into the cake tin. Smooth the top flat and bake for around 10 minutes.
Meanwhile, melt the cooking chocolate with the cream in a bain marie over hot, but not boiling, water. Remove from the heat and cool to lukewarm.
Take the tin out of the oven and allow to cool briefly. Cut into 4 x 4 cm squares and dip half of each square in the chocolate. Leave to set, then serve.