This is a super easy tray bake, which could be just the thing for a Halloween party. Not many people can resist this gooey, chocolate treat which is great on its own or with a dollop or two of ice cream! This recipe is gluten free.
375g of 70% dark chocolate; 375g of butter; 500g of caster sugar; 6 eggs; 1tbsp of vanilla extract; 220g of gluten free plain flour (or ordinary plain flour if you prefer)
Grease and line a tin measuring approximately 33 x 23 x 5 1/2 cm / 13 x 9 x 2 1/4 inches. Preheat the oven to 180°C
Put the chocolate and butter in a heatproof bowl and melt in the microwave or over a pan of simmering water, taking care not to let the chocolate burn. In a separate bowl beat the eggs into the caster sugar with the vanilla extract. When the chocolate and butter have melted mix in the sugar and egg mixture and then fold in the flour until it is all combined.
Pour and scrape into the lined pan and bake for around 25 minutes. How long they need will depend on your oven but you do need to be vigilant – the top should be dried and slightly cracked to a paler brown, but the middle will still have a good wobble and be dense, dark and gooey – no clean skewer here! Remember they will continue to cook as they cool and are best left overnight in the tin before turning out and cutting.
Hamptons@the Barn, Dereham Road, Bawdeswell, offers breakfasts lunches and afternoon teas, plus Sunday roasts and alternate Friday evening opening. It is also available for private hire.
Recipes published in Feast, issue 40