Tuesday, 18th September 2018
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These are pure indulgence, rich dark and moist.

ingredients

- 450g Dark Chocolate

- 225g unsalted butter

- 225g Caster Sugar

- 3 Eggs

- 2 tbs. Strong Coffee

- 75g Plain flour

- 1 tsp. Baking Powder

- pinch salt

- 150g Pecan Nuts sliced

- 1 tsp Vanilla Essence

method

Butter a 10 inch square tin and line the base with baking parchment. Take half the chocolate, roughly chop it and melt it with the butter over hot water. Allow this to cool a little.

Chop the rest of the chocolate into small pieces.

Beat together briefly the sugar, eggs and coffee then add the melted chocolate and butter and beat again.

Combine the remaining ingredients, including the chocolate pieces and fold them into the sugar egg mix.

Pour this into the prepared tin and bake it at 375F 180C Gas5 for 30 to 40 mts.

Leave to cool in the tin for at least an hour then cut into squares and turn out.

It is best eaten warm with Vanilla Ice Cream but is still good at room temperature. Stored in an airtight tin it will keep for a week.

From the Cafe Paradiso Cookbook by Dennis Cotter.

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