Events and Celebrations

  • 400 g (13 oz) white chocolate, chopped
  • 75 g (3 oz) slightly salted butter
  • 3 eggs
  • 175 g (6 oz) light muscovado sugar
  • 150 g (5 oz) self-raising flour
  • 150 g (5 oz) unblanched hazelnuts or Brazil nuts, chopped

Melt 100 g (3½ oz) of the chocolate and the butter in a heatproof bowl set 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, remaining chopped chocolate and the nuts 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 35 minutes or until deep golden and just firm to the touch. 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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