14th Mar 2012 - 14:12
Ingredients
Ingredients (feeds 4) ·225g sugar ·4 eggs ·225g melted butter ·75g cocoa powder ·75g plain flour ·225g 70% cocoa solid choccy - melted ·100g chopped hazelnuts, peeled
Preparation method
Method 1.Beat the eggs and sugar until pale and creamy. Add the butter. 2.Sieve the flour and cocoa together and add to the egg mix. 3.Add the melted choccy and the nuts and mix well 4.Now spoon the mix into a greased 200mm square baking dish. Cook at 180ºC/350F/Gas Mark for about 35 minutes. Let them cool. 5.To serve – cut into 50mm squares for an indulgent treat Simon Rimmer’s Picnic Recipes (exclusively for the Mateus Rosé Colour of Summer campaign) www.colourofsummer.com
Recipe courtesy of