Events and Celebrations

  • 400 g (13 oz) plain dark chocolate
  • 175 g (6 oz) slightly salted butter
  • 3 eggs
  • 225 g (7½ oz) light muscovado sugar
  • 100 g (3½ oz) self-raising flour

Chop 150 g (5 oz) of the chocolate into 5 mm (¼ inch) pieces. Break the remaining chocolate into pieces and put in a heatproof bowl with the butter. Melt over a saucepan of gently simmering water (don't let the base of the bowl touch the water).

Beat the eggs and sugar in a separate bowl until light and foamy. Stir in the melted chocolate mixture. Tip in the flour and chopped chocolate and mix together until just combined.

Spoon the mixture into a greased and lined 28 x 18 cm (11 x 7 inch) shallow baking tin or roasting tin (see page 15) and level the surface. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 30 minutes or until a crust has formed but the mixture feels quite soft underneath. Leave to cool in the tin, then transfer to a board and cut into small squares. Peel off the lining paper.

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