This recipe I tried from last week’s Irish Times where Domini Kemp accredited the recipe to Adam Byatt. I am not a huge chocolate fan myself but we were having people for dinner who are, so I thought I’d try them. They were a huge hit over dinner, and I took the left-overs (3) up to college with me on Monday.
Boy, you should have seen the girls fight over them! I wish I had a video, it was definitely a ‘youtube’ moment! 🙂
- 250 g dark chocolate
- 250 g butter
- 80 g cocoa powder
- 60 g ‘tipo 00’ flour (I used spelt flour)
- 1 tsp baking powder
- 350 g caster sugar
- 5 eggs beaten (I used duck eggs – and decided that 4 eggs would have been enough)
I made these again yesterday using just 4 duck eggs – texture was perfect, but the best bit of all – I sprinkled some golden raspberries through the mixture – they were amazing in it!
Line a 30 cm x 20 cm x 4 cm tin with parchment paper. Heat oven to 200 deg/6 gas.
Melt the chocolate and butter (I do this in microwave). Cool slightly.
Sieve all powdered ingredients together, then mix in sugar.
When chocolate has cooled slightly, add to dry ingredients and fold in until all lumps are gone.
Pour into tin and back for 20 – 25 minutes – until middle is just setting. Cool in the tin.
Lift out and slice.
Seemingly you can freeze the slices individually – they didn’t last long enough for that! And I believe they taste best from fridge – again I didn’t get a chance!
Let me know what you think!