Ingredients
- 500g best quality dark chocolate
- 200g butter
- 3 jumbo eggs
- 200g castor sugar
- 30 ml espresso
- 5 ml vanilla extract
- 75 g self raising flour
- pinch of salt
Steps
- Preheat oven to 180 degrees C and line a 23 cm square tin with baking paper
- Break or chop the chocolate into smaller pieces or chunks, save 200 g to be added later
- The remaining 300 g can be chopped into smaller pieces for easier melting
- Melt the butter in a double boiler, add the finely chopped 300g chocolate. Stir and return to a gentle heat until chocolate has melted. The Chocolate and butter mixture should be completely liquid but not over-heated - almost just warmer than body temperature. If not, allow to cool slightly.
- In a large mixing bowl, beat the eggs, sugar, coffee and vanilla extract until smooth. Do not use an electric mixer. A wooden spoon or a balloon whisk is the best utensil to use. Add the cooled chocolate mixture and stir to combine.
- Sift the flour and salt over this mixture and gently fold in together with the remaining 200 g chocolate chunks.
- Spoon the mixture into a prepared tin and bake until just firm to the touch in the centre, about 20 to 30 min
- Leave to cool in the tin - turn out on to a board and cut into squares