This is the recipe we followed today, from the ‘Top 100 Children’s Meals’ from the Good Housekeeping Institute (Thanks Abby for ledning me the book ;))
So here it goes (with our editing – there should have been coffee involved, and also vanilla [forgot to put in the vanilla])
565g plain chocolate
225g butter, cut into pieces
225g caster sugar
75g self-raising sugar (though we used plain, coming to think of it :P)
175g walnut halves, chopped
- Grease and line a baking tin measuring 21 x 29cm across the top and 19 x 26cm across the base
- Using a very sharp knife, roughly chop 225g of the chocolate, and keep on one side. Break the remaining chocolate into small pieces. Place the pieces in a heatproof bowl with the butter. Stand the bowl over a pan of simmeringwater and heat gently until the chocolate melts, stirring. Leave to cool (we actually just melted the butter and chocolate in a pot!)
- Mix the eggs and sugar together in a bowl, then gradually beat in the chocolate mixture. Fold in the clour, walnuts (and vaniella) and chopped chocolate. Pour the mixture into the prepared tin.
- Bake in an oven at 190 deg Celsius/Gas Mark 5 for 45minutes or until just firm to the touch in the centre. Leave to cool in the tin
- When the cake is completely cold, turn out on to a board and cut into 24 squares.