Unsalted butter chopped 180g
Dark chocolate chopped 300g
Salt a pinch
Cocoa powder ¼cup
Brown sugar 1 cup
Caster sugar ½cup
Egg room temperature 4
Plain flour 1½ cups
Roasted hazelnuts coarsely chopped 2/3 cup
Orange marmalade 1/3 cup
Preheat oven to 170°C. Grease a 20cm square cake tin. Line the base and sides with baking paper, allowing the sides to overhang. Stir the butter and chocolate in a large heat proof bowl, place over a saucepan with simmering water and stir until melted and smooth. Add salt and stir. Remove from heat. Stir in the cocoa powder and combine sugar, then the eggs. Sift over the flour and stir until well combined. Fold in the hazelnuts. Pour into the prepared tin. Drop spoonful of marmalade onto the batter and s
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