ingredients
makes 16
8 ounce butter, plus extra to grease
14 ounce good quality plain dark chocolate (minimum 70% cocoa solids), in pieces
1/2 pound light brown sugar
1 tsp vanilla extract
1 1/4 cups pecan nuts, roughly chopped
1/4 cup cocoa powder, sifted
7/8 cup self rising flour, sifted
3 large eggs, beaten
method
1. Line a 8 inch square baking tin, which is 2 inch deep, with baking parchment and grease the paper.
2. Melt the chocolate together with the butter in a heatproof bowl set over a pan of gently simmering water; stir until smooth. Remove from the heat and leave to cool slightly.
3. Stir the sugar, vanilla extract, chopped nuts, cocoa powder, flour and eggs into the melted chocolate.
4. Turn the mixture into the prepared tin and level with the back of a spoon. Bake at 170°C (150°C fan oven) mark 3 for about 1 1/4 hours until set to the centre on the surface but still soft underneath. Do not overcook or the soft, gooey texture will be spoilt.
5. Leave to cool in the tin for 2 hours. Turn the cake out on to a board and trim the edges. Dust with sifted cocoa powder and cut into squares. Serve cold, or slightly warm with ice cream if you like.
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