250 g Butter
250 g ‘Energy’ chocolate
1 1/2 c Hot water
100 g Castor sugar
80 g Brown sugar
20 ml Brandy
1 ts Vanilla essence
185 g Self raising flour
3 tb Dutch cocoa
2 Eggs
In a saucepan, melt the butter, then when liquid add the chopped chocolate,
castor and brown sugars, brandy and hot water. Mix well with a whisk until
the mixture is smooth.
Mix the flour and cocoa and add to the chocolate mixture with the eggs and
vanilla. Beat just until combined.
Pour into a greased 24cm. springform tin or a similar sized square tin
(well greased) and bake in a preheated oven at 150c. for 50 minutes. Allow
to cool in the tin for 15 minutes then turn out.
To serve, dust with icing sugar and serve warm with cream or ice cream.
Yields
1 servings
