Recipe from Keith Cottrell, head chef at Prelude, Norwich Theatre Royal
Recipe published in Feast, Issue 38 – July/August 2019
420g of margarine
150g of self-raising flour
115g of cocoa powder; 6 eggs
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.