Luckily I’m not the worlds biggest fan of chocolate and rarely eat it, however, I do get the urge once in a blue moon to splurge on some. Today was one such moment. In an even rarer move, I decided to bake some sweet treats. These little double hits of chocolate are gorgeous… but I can just feel the extra inch of flab appearing as I happily muched my way through 5 with a cup of tea.
115g plain dark chocolate
1/2 cup butter (unsalted)
1 cup granulated sugar
1/2 teaspoon vanilla essence
pinch of salt
1 1/4 cups plain flour
1 cup milk chocolate chips
Preheat the oven to 180ºC. Line a 33×23 baking tin with greaseproof paper and a little vegetable oil or butter.
Beat together the eggs, sugar, salt and vanilla until you have a light creamy consistency.
In a bowl over a pan of gently simmering water, melt the chocolate and the butter and stir well.
Add the chocolate to the sugar mixture and stir well. Add the chocolate chips and stir.
Sift the flour over this mixture and fold in.
Transfer the mixture into the baking tin using a spatula to get as much out as possible.
Bake in the oven for about 25-30 minutes.
Leave to cool in the tin, then use a knife to release the sides of the cake, place a tin or wire rack on top and invert. Peel off the greaseproof paper and cut into about 24 little bars.
Cup of tea or coffee.