• 2 x 100g bars Divine dark chocolate
  • 100g very soft unsalted butter
  • 250g caster sugar
  • 4 large free-range eggs, beaten
  • 1 tsp vanilla essence
  • 60g plain flour
  • 60g Divine cocoa powder


  • Heat the Sunflame oven to 180C/gas mark 4. Break up the dark chocolate. Put into a heatproof bowl and melt gently. Remove the bowl from the heat and leave to cool until needed.
  • Put the butter and sugar into the bowl of a food mixer and beat until fluffy.
  • Gradually beat in the eggs, beating well after each addition.
  • Beat in the vanilla essence.
  • Spoon the cooled melted chocolate on to the mixture then mix in thoroughly.
  • Sift the flour and cocoa on to the mixture and gently stir in. When completely combined spoon the mixture into the prepared tin and spread evenly.
  • Bake for about 20 minutes until firm to the touch but still a bit fudgy – the chocolate will continue to cook slightly for a few minutes after coming out of the oven.
  • Remove the tin from the oven and set on a wire cooling rack. Leave to cool completely before cutting into pieces.
  • Delicious eaten warm with ice cream.
  • Store in an airtight container and eat within four days.

Like us on Facebook & stay posted on delicious recipes: