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Cook: 25 - 30 min


  • 80 g slab dark chocolate, chopped
  • 80 g slab milk chocolate, chopped
  • 180 ml (¾ cup) unsalted butter, chopped
  • extra butter to grease
  • 310 ml (1¼ cup) castor sugar
  • 3 medium eggs
  • 180 ml (¾ cup) cake flour
  • 80 ml (⅓ cup) cocoa powder
  • pinch of salt
  • icing sugar to dust, optional

Melt the butter and chocolate in a bowl in the microwave until just starting to melt.
Stir until all the chocolate and butter has melted in the residual heat.
Set aside and allow to cool.
Preheat the oven to 180°C.
Lightly grease and then line a 20 cm square baking tin with baking paper.
Beat the eggs and sugar together in a large mixing bowl for a few minutes.
Once the mixture has a mousse-like consistency, add the chocolate and butter mixture.
Fold together with a large spoon.
Now sift over the flour, cocoa powder and pinch of salt, and fold together.
Pour the mixture into the baking tin and bake for 25 – 30 minutes, or until a skewer inserted into the center comes out clean.
Set aside in the pan to cool before cutting into squares.
Transfer to a wire rack to cool completely before dusting with icing sugar.

Serve with a dollop of fresh cream or a scoop of ice cream; equally good on its own.

Recipe and photo: Mauricia Jordaan

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