*This recipe is suitable for Vegetarians and contains no nuts.*
It was my youngest child’s idea to try this recipe when we came across it while searching all my cook books for any that have recipes to make bread from scratch. I must have flipped past this recipe hundreds of time, but I have never once made it because the original recipe calls for the use of pecan nuts. I don’t like nuts so those recipe will generally just be ignore. However, most of the time, if you choose not to include the nuts, it will have little effect on the overall outcome of the recipe.
Definitely glad I took my son’s advice to try this recipe as it certainly went down well with my husband and children. I have a sneaking suspicion my husband scoffed a fair more than anyone else did. Amazingly, the richness of the chocolate was not too overpowering as some other chocolate-based recipes I have tried and I will certainly be making this on a regular basis.
Ingredients: 200g of Plain Chocolate, 200g Butter, 175g of Plain Flour, 1 teaspoon of Baking Powder, 280g of Caster Sugar, 4 Eggs, 1 teaspoon of Vanilla Extract, 100g of Milk Chocolate and 100g of White Chocolate.
(Suitable substitutes are available for Vegans and those with a Gluten Intolerance)
How to Make:
This recipe is taken, and slightly adjusted, from Anthony Worrall Thompson’s Real Family Food.
Step 1: Preheat the oven to 180C and line chosen cake tin with baking paper.
Step 2: Put the plain chocolate and butter into a bowl and place over a pan of simmering water.
Step 3: Once the ingredients have melted, stir the mixture through to make a smooth chocolate sauce.
Step 4: Remove the chocolate sauce from the heat and stir in the caster sugar.
Step 5: Beat the eggs together before stirring into the mixture, along with the vanilla essence.
Step 6: Sift the flour and baking powder into a separate bowl before folding it into the chocolate mixture.
Step 7: Break milk and white chocolate into chunks and fold into the mixture.
Step 8: Pour mixture into prepared tin and put into oven to bake for 25-30 minutes.
Step 9: Remove from oven, and carefully remove from tin, still on baking paper, and leave to cool.
Step 10: Once cool, refrigerate for around 30 minutes.
Step 11: Remove from fridge and cut into squares.
Step 12: Serve and ENJOY!
Baking & Tantrums 