200 g unsalted butter
180 g chocolate: a bar of venezuelan black (100% cacao) or equivalent of good dark chocolate
5 eggs
350 g sugar: half caster, half muscovado
200g almonds
3 teaspoons vanilla essence
100 g shelled walnuts, crushed or
100 g chocolate nibs, crushed
preheat oven to 170 degrees (fan oven)
line an 11” square baking tray with greaseproof paper (don’t worry if if your baking tray is a little smaller or a little larger)
in a heavy pan, melt the chocolate and butter over a low heat. in your mixer whisk the eggs for a minute, followed by the sugar for another minute, then the almonds and vanilla. lastly add the walnuts or nibs to your silky chocolatey blend, whisk it all together for a minute.
pour into baking tray and bake for 40 - 45 minutes.
cut into squares, in the tray, while still warm, then leave to cool............. before eating!
