Ingredients
350g chocolate (50-60% cocoa)
250g butter
3 large eggs
250g soft dark brown sugar
2 tbsp strong black coffee
85g plain flour
1 tsp baking powder
50g chopped mixed nuts
Method
- Preheat the oven to 150 degrees C. Grease and line a 9 x 9 inch cake tin with baking paper.
- Melt the chocolate and the butter together, in a microwave.
- With an electric mixer whisk the eggs until light and airy, this will take several minutes. Sieve and slowly add the sugar, until the mixture is thick and glossy.
- Fold the chocolate mixture and the coffee into the eggs, then sift in the flour and baking powder, and stir until smooth and fully combined.
- Pour into the prepared cake tin and scatter the nuts over the top of the mixture.
- Bake for 45-50 minutes, it should still be moist and dense in the centre, it will firm up when cooling.
- Cool in the tin for 1 hour, then cut into 16 squares and leave to finish cooling on a wire rack.
