My colleague Miro makes tasty desserts and cakes every weekend, so we pressured him into making something nice to go with our afternoon tea. He certainly excelled with these tasty treats. The recipe detailed below has been written by him for us. I think it is worded quite skillfully 🙂
185g unsalted butter (well I used salted and it didn’t really matter :-)) 185g dark chocolate 85g self-raising flour 40g cocoa powder 3 large eggs 275g golden caster sugar
Optional – zest from 1 lemon, handful of roasted nuts (I got mixture of peanuts, peacan nuts, cashew nuts and roasted them in hot oven for 10 min), crushed chocolate bars, maltesers, or whatever you have handy 🙂
I’m sure you don’t really need me to explain how to mix it all together, but just in case, here we go:
Melt the chocolate and butter in a bowl over a hot water (make sure it’s not boiling too much, as we don’t want the mixture to burn ;-))
While this is nicely melting, beat the crap out of the three eggs with sugar until nice and fluffy (well, not really fluffy, but it should at least double in size, you know the drill….)
Pour in the melted chocolate mixture (make sure it’s not too hot, it should be at room temperature) and mix in gently as we don’t want to loose all our fluff from the egg/sugar mixture 🙂
Then sieve in the flour and cocoa mixture – and mix together – again nice and gently.
And if you wish so, you can now add the lemon zest, roasted nuts cut into chunks and crushed chocolate bars.
Pour the mixture to a square tin – well, mine was a silicone one, so not really a tin, but if you have a proper tin, then you should grease it or use a greaseproof paper, as we don’t want to end up with everything stuck to the tin. Think mine was around 20x20cm (no idea what it is in inches, but who cares ;-))
Put into preheated oven – fan 160C/conventional180C/gas 4 (to cover all options) and bake for 25 min. After 25 min, open the oven and shake the tin to see if the middle is still wobbly – if yes, put it back for another 5 min. If not, just take it out and let it cool down in the tin. Once cooled down, you can cut it to to your wildest imagination – I just cut it into 4 equal squares, then each square into 4 more squares and then each square diagonally into triangles – god, that sounds very complicated (but it’s not, I promise ;-)).
And finally (if you managed to get to this stage without any hick-ups) – enjoy eating it 🙂