Makes around 24 (using a roasting tin 10 x 8 inches) | Prep 15 mins | Cook 30-35 mins
No flour is used in these squares of utter indulgence. Dark chocolate & festive chestnut puree pair together to make these rich and dense squares of every chocolate fans dream. Don’t be fooled by their modest appearance, the flavour is intense and may induce your eyes to roll in the back of your head. You could easily put this into a circular cake tin and serve sliced as a dessert with some ice cream and berries etc.
200g dark chocolate, blitzed or finely chopped
150g unsalted butter, chopped
3 large organic eggs
2 x 250g Clement Faugier Chestnut Vanilla Spread (I got mine from Sainsbury’s)
Topped with snowflake sugar decoration (also in Sains.)
Pre-heat your oven to 200c / 180c (Fan) / Gas Mark 6
- Place a heatproof bowl on top of a small saucepan that has simmering water in it (ensuring the bowl and water do not touch).
- Place both chocolate and butter in the bowl and warm through to melt and combine. Once that’s done, take off the heat and set aside to cool slightly.
- In a large mixing bowl, whisk the eggs together and then begin whisking in the chestnut spread.
- With chocolate and butter mix now lukewarm, begin to whisk it into the eggy chestnut mix until thoroughly combined.
- Line your roasting tin (mine 10 x 8 inches) with greaseproof paper so that the paper overhangs the top of the tin, and pour the chocolate mix into the tin.
- Place into the oven for 30-35 minutes.
- Remove from the oven and leave to cool in its tin before lifting out and slicing into squares.