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.
300g 70%+ cocoa (bittersweet) chocolate, roughly chopped
220g unsalted butter, cut into pieces
6g (1 teaspoon) salt
8.4g (2 teaspoons) vanilla extract
160g (3 whole) eggs, at room temperature
40g cocoa powder
100g broken bourbon biscuit pieces (or choose your favourite biscuit)
220g (‘mature’) 100%-hydration sourdough starter
Preheat the oven to 160C.
Melt together the chocolate and butter in a pan above simmering water. Check it frequently to make sure it doesn’t burn.
Take pan off the heat and whisk in the sugar, salt, and vanilla.
Add the eggs one at a time, whisking to combine after each addition.
Add cocoa powder and broken biscuit pieces over the chocolate mixture and stir to combine.
Add the sourdough starter and stir gently until completely incorporated.
Line a 20 x 30cm metal baking pan with baking paper.
Pour in the mixture and bake for about 40 minutes, until a bamboo skewer inserted in the center comes out clean.
Cool in the pan for 20 minutes, then loosen the edges with a knife, invert onto baking paper, and re-invert onto a wire rack.
When completely cool, cut into squares.
Added by: Rob Webb
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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