Ingredients
Scale
- 50g All-Purpose Flour
- 10g Natural Cocoa Powder
- 55g Unsalted Butter
- 50g Castor Sugar
- 35g Brown Sugar
- 1/8 Tsp Salt
- 50g Eggs
- 80g Dark Couverture Chocolate (1)
- 50g Chopped Dark Couverture Chocolate (2)
- 1/2 Tsp Vanilla Essence
For Garnish:
- 15g Chopped Dark Courveture Chocolate
- 15g Chopped Walnuts
Instructions
- Prepare a bread tin by greasing it from the inside and placing butter paper at the bottom. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan)
- In a bowl, melt unsalted butter and dark chocolate (1) together in a microwave. Stir them once melted.
- To this, add both castor and brown sugar. Mix well using a spatula.
- Now, add wet ingredients, which are eggs and vanilla essence. Stir this in the batter.
- Next, add the sifted dry ingredients, which are all-purpose flour, Natural cocoa powder, and salt. Combine everything well to make a smooth batter.
- Finally, fold the chopped dark couverture and give it one last mix.
- Transfer the batter to the prepared tin and spread it every. Garnish the top with dark couverture chocolate chunks and some chopped walnuts.
- Bake this at 180C (OTG mode: lower rod only) for 25-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes