170g unsalted butter
180g dark chocolate
3 Large eggs
150g castor sugar
1 tsp vanilla
190ml cake flour
30ml cocoa powder
60ml instant espresso powder
100g dark chocolate, roughly chopped
100g toasted pecans
Nutella for topping (optional)
Preheat oven to 180C.
Melt together butter and dark chocolate.
Whisk the eggs, sugar and vanilla until light and airy.
Mix the melted chocolate mixture into the whisked egg mixture.
Sift together flour, cocoa, salt and instant espresso powder.
Fold the dry ingredients into the wet ingredients, being careful not to over-mix.
Fold in the chocolate and nuts then transfer to a greased square baking tin
Bake for 25 – 35 minutes.
Leave to cool in the tin for 5 minutes, then remove from the tin and cool on a cooling rack until completely cool.
Spread with Nutella, if using, then cut into 16 portions.