Feast Norfolk Magazine
Recipe from Keith Cottrell, head chef at Prelude, Norwich Theatre Royal
https://norwichtheatre.org/your-visit/prelude/#prelude
Recipe published in Feast, Issue 38 – July/August 2019
Serves Twelve
INGREDIENTS
570g of caster sugar
420g of margarine
150g of self-raising flour
420g of margarine
150g of self-raising flour
150g of chocolate (mix of dark, white and milk), chopped into small pieces
115g of cocoa powder; 6 eggs
115g of cocoa powder; 6 eggs
Method
Combine all ingredients and bake in a lined baking tray (25 x 15cms) at 180°C for 30-45 minutes.
When cool, cut into squares or triangles and pile high on a serving plate, decorate with raspberries or strawberries and lashings of cream.
