Serves 18
285g melted butter
500g sugar
5 free-range eggs (large)
120g cocoa (sifted)
195g gluten-free flour
225g Whittaker’s dark Ghana
225g dark chocolate buttons
⅓ tsp fine salt
½ Tbsp vanilla essence
Method
Preheat oven to 160degC.
Mix melted butter into the sugar.
Mix in eggs.
Sift cocoa, flour and mix in until incorporated.
Stir in chocolate, then salt and essence.
Pour into a lined tray and bake for 30 minutes.
Recipe requested by Jo Woolley, of St Leonards.
Recipe provided by No.7 Balmac.
If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
