Prep time: 20 mins
Cook time: 30 mins
Serves: 16 squares
- 200g butter, chopped, plus extra to grease your tin
- 250g dark chocolate (at least 70% cocoa solids), cut into small pieces
- 225g caster sugar
- 3 eggs
- 100g ground almonds
Step 1: Start by heating your oven to 180C/160C fan/gas 4 and then grease a 4cm-deep, 20 x 20cm square cake tin before lining with baking parchment. Melt 200g of your chocolate together with the butter, in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn’t touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 minutes.
Step 2: Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy (This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk).
Step 3: Pour in the butter and chocolate mixture along with the almonds, then fold everything together until combined. Pour the mixture into the tin and scatter over your remaining chocolate. Bake for 25 minutes or until cooked with a slight wobble in the middle.
Step 4: Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.
Recipe inspired by BBC Good Food