We love testing recipes at Food Sorcery. When we find one that is guaranteed to win you the love and admiration of your friends and family, we think it’s only fair to share it.
As self-taught bakers, we have tried many different versions over the years. Some have been far too soggy, and others a little bit dry, but in the words of Goldilocks, this one is just right. There are tips and tricks to all baking that helps it turn out right. We’ve put them in brackets for you – hope they help.
Preparation time – 25 minutes
Cooking time – 40 minutes approx.
- 185g unsalted butter
- 185g dark chocolate (tip – use one with approx. 62% cocoa solids if you can find it)
- 3 large eggs (tip – I always weigh mine – for best results aim for about 190g weighed in their shells)
- 275g caster sugar
- 85g plain flour
- 40g cocoa powder (tip – don’t use drinking chocolate, it’s not quite the same thing)
- 50g white chocolate chips
- 50g milk chocolate chips
- Melt the butter and dark chocolate together in a microwave for about 60 seconds, stirring at 20 second intervals. (Tip – you can also do this in a small saucepan, over a very low heat)
- Whisk together the eggs and sugar until they are light and fluffy.
- Sieve together the flour and cocoa powder.
- Fold the sieved flour / cocoa powder, into the whisked egg / sugar mixture.
- Add the melted butter/ chocolate and mix well.
- Fold in the white and dark chocolate chips.
- Line a baking tray, approx. 8 x 8 inches /20 x 20 cm with baking paper.
- Pour mixture into the cake tin and bake at 175C (fan oven) for approx. 40 minutes
- Remove from the oven and allow to cool in the tin for approx. 2 hours
- When completely cool, cut into delicious chunks of loveliness. (Tip – these are always better if they have been made the day before – if you can resist them. In our experience, resistance is futile.)