Ingredients
Melted butter, to grease
220g dark cooking chocolate
150g butter, chilled
1 cup caster sugar
4 eggs, lightly beaten
¾ cup plain flour
¼ cup self-raising flour
2 Tbsp baking cocoa
Method
-
Preheat oven to 160C. Grease a 25 x 16cm slice tin and line the base and sides with baking paper. Set aside. Roughly chop chocolate and butter. Transfer to a heatproof bowl and over a saucepan of gently simmering water. Stir occasionally with a spatula until mixture is melted and smooth. Remove the pan from the heat and remove the bowl from the pan.
-
Add sugar and stir until combined, then stir in eggs. Sift both flours and cocoa over mixture and then stir to combine.
-
Spoon mixture into prepared tin. Cooked for 35 minutes, or until just firm. Then surface should have a thin crust and the middle should still be soft when tested with a skewer. Cool completely in tin. Remove from tin and cut into serving pieces using a hot knife.
