These are so delicious! So far I've found that Co-op fair trade dark chocolate works best in this. And you do need to use the right kind of sugars I think because I made them with the wrong kind before and they were all chewy and wrong.
100g/3 1/2 oz butter
100g/3 1/2 oz butter
175g/6oz caster sugar
6 tablespoons dark muscovado sugar
125g/4 1/2 oz dark chocolate
1 tablespoon golden syrup
2 eggs
1 teaspoon vanilla essence
100g/3 1/2 oz plain flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
180C/350F/Gas Mark 4 for 25 minutes
180C/350F/Gas Mark 4 for 25 minutes
-Grease an 8 inch shallow square baking tin and line the base.
-Place the butter, sugars, dark chocolate and golden syrup in a heavy based saucepan and heat gently, stirring until well blended and smooth. Remove from heat and leave to cool.
-Beat together the eggs and flavouring. Whisk in the cooled chocolate mixture.
-Sieve together the flour, cocoa and baking powder and fold carefully into the egg and chocolate mixture.
-Spoon into prepared tin and bake in pre-heated oven at 180C/350F/Gas Mark 4 for 25 minutes, or until the top is crisp and edge of cake beginning to shrink away from sides of tin.
-Leave to cool in tin then cut into squares to serve.
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