Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
I got tired of the very sophisticated chocolate cakes. Not matter how scrumptious.
I was longing to find a easy recipe that would please the entire family and also fit into each child lunch box.
150g dark chocolate 70/100
120g salted butter
110g granulated sugar
30g ground almond
1. Preheat oven 180C
2. Melt chocolate and butter in a small non sticky pan. Leave it to cool down.
3. In a separate bowl, wisk sugar and eggs energetically until white and fluffy. Add flour and almond.
4. Pour the chocolate and butter mix into the mixture. Stir well.
5. Pour in a small greased mould - I use a 17x17cm square mould
6. Cook for 20min. The knife blade should come out dry.
You can eat warm or cold. With ice cream, wisked whipped cream, a spoonfull of redberries when on season, or just naked.
Here it's decorated with a Florence ornament stencil cut out by one of my children.
Added by: MaBeCa
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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