Thursday, 27 September 2007


225g dark chocolate, 70% cocoa solids
3 eggs, beaten
225g butter
150g ground almonds
2 teaspoons vanilla extract
100g chopped walnuts
200g caster sugar

Preheat oven to 170 °C, 335 °F, Gas Mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.

Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.

Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.

Bake in the oven for 25–30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.

Makes 16 squares

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