125g unsalted butter,
125g dark chocolate,
3 eggs, lightly whisked
335g (1 1/2 cups) white
115g (3/4 cup) plain flour
30g (1/4 cup) Dutch cocoa
1 teaspoon vanilla extract
Pinch of salt
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Preheat oven to 180C/160C fan forced. Grease a 20cm (base
measurement) square cake pan and line with baking paper.
Place butter and chocolate in a heatproof bowl over a saucepan of
simmering water (don't let the bowl touch the water). Stir with a
metal spoon until melted. Remove from heat. Quickly stir in egg,
sugar, flour, cocoa powder, vanilla and salt until just combined.
Pour into prepared pan. Bake for 30 minutes or until a skewer
inserted in the centre comes out with moist crumbs clinging. Set
aside to cool completely.
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