Fudgy chocolate squares Sara Buenfeld


Fudgy chocolate squares Sara Buenfeld

For the cake

  • 200g butter, chopped

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g gluten-free dark chocolate, roughly chopped

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 350g golden caster sugar
  • 50g gluten-free self-raising flour blend
  • 50g ground almond
  • 50g cocoa
  • 1 tsp xanthan gum
  • 4 large eggs, beaten
  • 50g walnut, broken or roughly chopped

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re…

For the icing

  • 100g butter, chopped

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 heaped tbsp cocoa
  • 200g icing sugar, sifted
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g walnut, broken or roughly chopped

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re…

  1. Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.

  2. Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.

  3. To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.

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