JW Recipes

 

What you need:

225 g (8oz) plain chocolate

140 g (5oz) butter, cut into pieces

4 large eggs

225 g (8oz) golden caster sugar

100 g (4oz) Gluten Free white self-raising flour

1 tbsp cocoa powder

What  you do:

Preheat the oven to 180 C / 350 F / gas mark 4

Line a rectangular tin (27cm x 17.5cm x 3.5cm) with nonstick baking paper. Break 175g (6oz) of the chocolate into pieces and put into a glass bowl over a pan of simmering water along with the butter. When melted, take the bowl off the pan and put aside.

Chop the rest of the chocolate into small chunks and set aside.

Whisk the eggs and sugar together in a large bowl using an electric hand mixer, until thick, pale, fluffy and almost doubled in volume. Pour in the cooled melted chocolate, and gently fold, before sifting in the flour and cocoa and gently folding again. Lastly stir in the chopped chocolate.

Pour the mixture into the lined tin and lightly spread it into all the corners. Bake for about 20 minutes, or until the middle is just set and the top is crusty. Remove from the oven and leave to cool in the tray. Finish off by sprinkling over some cocoa powder.