Servings: Makes 12

Cooking time: 20 – 25 minutes

What you’ll need

Swiss roll tin 9” x 13” lined with baking paper and greased with butter

Ingredients

• 190g dark chocolate
• 190g butter
• 265g sugar
• 120g plain flour
• 3 eggs
• 1 tsp vanilla extract
• Pinch salt

Method

1. Preheat the oven to 180C or 160C fan.
2. Melt the chocolate and butter together in a bowl over a pan of simmering water.
3. Break the eggs into a large bowl, add the sugar and a pinch of salt.
4. Whisk to combine.
5. Add the melted chocolate to the eggs and whisk again to combine, sift in the flour and whisk until thoroughly combined ( with no streaks of flour ).
6. Pour into a greased and lined tin.
7. Bake for 20 – 25 minutes until cooked but still a little sqiudgy in the middle.
8. Mark out the squares and leave to cool for 10 minutes or so but cut into squares while still warm.
9. Then leave to cool before taking out of the tin.

Notes

These will keep well for up to a week.