100g butter
2 eggs
175g sugar
1 tsp vanilla essence
75g dark muscovado sugar
100g plain flour
125g dark chocolate
2 tablespoon cocoa powder
1 tablespoon golden syrup
½ teaspoon baking powder
1 Lightly grease a 20 cm shallow square cake tin and line the base.
2 Place the butter.,sugars, dark chocolate and golden syrup in a saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from the heat and leave to cool.
3 Beat together the eggs and essence. Whisk in the cooled chocolate mixture
4 Sieve together the flour, cocoa powder and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or a spatula.
5 Spoon the mixture into the prepared tin and bake in a preheated oven, 180°C for 25 minutes until the top is crisp. The inside of the cake mixture will stil be soft
.6 Leave the cake to cool completely in the tin, then cut it into squares to serve
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