Ingredients
Serves12
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
1
Heat oven to 180°C (160°C fan). Line a 20 cm square tin.
2
Melt chocolate and butter gently together. Cool for a few minutes.
3
Whisk sugar and eggs until combined, then fold in chocolate mixture.
4
Sift in flour, cocoa and salt, folding only until no dry patches remain.
5
Bake for 25–30 minutes until the edges are set and the centre has a gentle wobble. Cool fully before slicing.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.