These are very intense and not very sweet - not for the faint hearted!
Ingredients
1 cup fine flour
½ cup sugar
200g dairy free dark chocolate (min.70% cocoa)
125g butter, or dairy free substitute
1 tsp baking powder
2-4 tbsp cocoa (to taste)
Method
Heat the oven to 175oC.
Sift the flour, cocoa and baking powder together.
Gently melt the butter and sugar together until the sugar has dissolved, then add the chocolate and melt it very slowly. Overheated chocolate becomes grainy. Urgh!
Bake in a lined 20cm square tin for 30 minutes.
It wont set.
Take it out and let it cool completely before attempting to remove it from the tin and cutting into squares.
You can add ¼ cup of freshly brewed coffee, the flavour of which doesn’t really interfere with the cake, but it does give you a kind of high!
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