The cake so heavy with chocolate it’s just indecent. The ratio of calories per piece would get WHO ban this recipe from publishing. The house will smell like chocolate factory and eating more than 1 piece at time will probably put you in choco rehab..
250g dark cocoa chocolate, 70%
250g softened, unsalted butter
3 eggs, plus 1 egg yolk, slightly beaten
300g golden caster sugar
half a teaspoon baking powder
Pinch of salt
60g good cocoa powder
Pre-heat the oven to 180C and prepare baking tin 23×23 cm. Beat the butter with sugar until light and fluffy. Slowly add the eggs, beating well between each addition to make sure its well incorporated before adding any more. Mix on a high speed for a few minutes until the mixture is silky and increased in volume.
Boil 0.5 l water in a small pan and place another pan on top of it. The water shouldn’t rather simmering than boiling – too much heat will dry the chocolate up instead of melting it. Crush 3/4 of chocolate into small chunks and place it in the top pan. Add 1 teaspoon of butter and let it melt, stirring it along the way.
Gently fold the melted chocolate into batter texture. Add flour, cocoa powder, baking powder, pinch of salt and walnuts. Use a metal spoon to combine ingredients together. Take the remaining chocolate, break it into chips and fold into the mixture.
Spoon the mixture into the baking tin and bake for 30 mins. Test with a wooded stick – it should come out sticky but not coated with raw mixture. When the cake is ready, place the tin in the cold water bath – I just put it outside the window, it’s minus 6 C outside! This way brownie will settle down and get more density. Leave to cool for an hour before cutting into squares. Store in an air-tight container; they’re even better the next day.