- 175g unsalted butter, chopped, plus extra to grease
- 150g dark chocolate (70% cocoa solids), chopped
- 3 medium eggs
- 300g caster sugar
- 75g cake flour
- 40g cocoa powder
- pinch of salt
- icing sugar, optional, to dust
1. Melt the butter and chocolate together in a heatproof bowl set over a pot of barely simmering water. (Make sure the base of the bowl doesn’t touch the water.)
2. When the mixture has melted and is smooth, lift the bowl off the pot and set aside to cool for 20 minutes.
3. Preheat oven to 180°C and lightly grease and line a 20cm square tin with baking paper. Using a hand-held electric whisk, beat the eggs and sugar together in a large bowl until thick and mousse-like – about 5 minutes.
4. Add the melted and cooled chocolate mixture to the egg bowl and fold together with a large metal spoon. Sift over the flour, cocoa powder and a pinch of salt and fold together.
5. Scrape the mixture into the prepared tin, level and bake for 30 minutes or until there is no wobble left when you gently shake the tin. Cool completely in the tin before dusting with icing sugar (if you like) and cutting into squares.
EACH SERVING About 1 025kJ, 3g protein, 13g fat (8g saturated), 28g carbohydrate (25g sugars), 0,9g fi bre.
TO STORE Keep well wrapped in foil or in an airtight container at room temperature for up to a week.