WATCH:

INGREDIENTS:

MAKES 12 

• 85G (2/3 CUP) NODO GLUTEN FREE PLAIN FLOUR 
• 185G BUTTER 
• 185G (1 CUP) DARK CHOCOLATE
• 3 LARGE EGGS
• 275G (2 CUPS) RAPADURA SUGAR
• 60G (1/2 CUP) COCOA POWDER (WE USE CALLEBAUT FROM BELGIUM)
• 1 TSP VANILLA EXTRACT

METHOD

1. TO BEGIN, MELT THE BUTTER AND DARK CHOCOLATE TOGETHER IN THE MICROWAVE. HEAT ON A LOW SETTING (450W) FOR 1 MINUTE, STIR, THEN REPEAT TWICE UNTIL BUTTER AND CHOCOLATE ARE MELTED. 
2. WHILE WAITING FOR THE CHOCOLATE TO COOL, WHISK THE EGG, VANILLA AND SUGAR TOGETHER. 
3. WHISK IN PLAIN FLOUR AND COCOA POWDER TO EGG MIXTURE. 
4. ONCE THE CHOCOLATE MIXTURE HAS COOLED, GENTLY FOLD IN THE EGG MIXTURE USING A SPATULA. 
5. GENTLY FOLD THE DRY INGREDIENTS (FLOUR & COCOA) INTO THE WET, UNTIL WELL COMBINED. BE CAUTIOUS NOT TO OVER-MIX. 
6. POUR THE MIXTURE INTO A LIGHTLY GREASED BAKING TIN.
7. BAKE AT 150c FOR 40 MINUTES.