| Cook Time | 1 hour |
| Servings | serves |
Ingredients
- 320 grams Butter melted
- 1 1/4 cups Cocoa Powder
- 7 Eggs
- 3 cups Sugar
- 1 teaspoon Vanilla Essence
- 1 1/2 - 2 cups Chocolate Chips dark is best
- 1 1/4 cups Plain Flour
- 1 teaspoon Baking Powder
- Raspberries Frozen/fresh, optional
- Icing Sugar optional
Ingredients
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Instructions
- Preheat oven to 160C.
- Line a large baking tin/roasting dish (I use a 24 x 34 cm rectangle dish)
- Melt the butter in a large bowl (there's lots of ingredients to fit in here) in the microwave, or in a large saucepan on the stove.
- Using an electric mixer, beat cocoa into melted butter.
- Add eggs, sugar, and vanilla, and whiz with electric mixer for 3-4 mins until the mixture begins to whip up in volume (about double).
- Using a wooden spoon/rubber spatula, mix in the chocolate chips/drops.
- Sift flour and baking powder in; stir until fully combined.
- Pour into lined baking tin; give it a gentle shake to even out the mixture.
- If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.
- Bake in oven at 160C for about 1 hour, until an inserted skewer comes clean.
- Leave to cool in tin for about 10 mins, then turn out onto a wire rack to cool further.
- If you want to make them look extra fancy, sift icing sugar over the top.
- Enjoy warm, cold, with some whipped cream, with some hot coffee, or even with a sneaky wine!
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