INGREDIENTS
Makes 16 squares
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- 3 large eggs
- 275g golden caster sugar
METHOD
- Cut 185g unsalted butter into small cubes and tip into a medium bowl, along with 185g of dark chocolate, broken into pieces.
- Melt the chocolate and butter over a bain marie. Once melted, remove and set aside.
- While chocolate cools, preheat the oven to 180C.
- Line a shallow 20cm square tin with non-stick baking parchment.
- Add 85g plain flour and 40g cocoa powder into a sieve and shake into a medium bowl.
- Chop 50g white chocolate and 50g milk chocolate into chunks and set aside.
- Using an electric whisk, whisk together 3 large eggs and 275g golden caster sugar – they will look thick and creamy. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula until the two mixtures are one.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder to a fudgy consistency.
- Stir in the white and milk chocolate chunks.
- Pour the mixture into the prepared tin (add your toppings now if you want to bake them into the mixture)
- Bake in the oven for 25 mins – when it’s done the edges should be crusty and the top shiny.
- Leave to cool in the tin.
- Once cool, remove and cut into squares.
- Decorate as you wish!
