Prep 10 mins
Cook 50 mins
I didn't go to the tournament where these first made an appearence but a scan of the recipe soon ended up in our photo gallery. My first batch weren't too sucessful (tempermental oven!) but one of my (male!! ;o) ) friends made them and they were fantastic. (golden syrup is much the same as light corn syrup, apparently) I have no idea where the recipe came from although the layout looks very familiar, possibly a Mary Berry recipe.
- 100 g butter
- 175 g caster sugar
- 75 g dark muscovado sugar
- 125 g dark chocolate
- 1 tablespoon golden syrup
- 2 eggs
- 1 teaspoon vanilla flavoring
- 100 g plain flour
- 2 tablespoons cocoa powder
- 1⁄2 teaspoon baking powder
- Grease and line the base of a 20cm (8") square tin. Preheat the oven to 180°C (gm4, 350°F).
- Put the butter, both sugars, chocolate and golden syrup in a heavy based saucepan and heat gently until everything has dissolved and the mixture is smooth. Take off the heat and leave until cool.
- Beat the eggs and the flavouring together and then whisk in the cooled chocolate mixture.
- Sieve flour, cocoa and baking powder together and gently fold into the rest of the mixture.
- Place the mixture in the tin and bake for around 25 mins until the top is crisp and the cake is beginning to pull away from the edge of the tin. The middle will still be very soft.
- Leave the cake to cool in the tin and then cut into squares.