Ingredients
200g unsalted butter
100g dark chocolate, chopped
300g toblerone, chopped
3 large eggs
275g caster sugar
90g plain flour
35g cocoa powder
Method
- Preheat oven to 180c/160c fan, and line a 30x20cm tray with baking parchment
- melt butter, dark chocolate and 150g (half) of the toblerone using either a bain marie or in the microwave until melted. Leave to cool.
- If using the microwave, melt in small batches and in 20 second bursts, stirring in between so that the chocolate doesn't seize.
- Using an electric mixer, whisk together eggs and caster sugar for about 3-5 minutes until the colour is pale and it has increased in volume with a mousse-like texture. When this consistency is achieved, it will leave a trail for a couple of seconds before disappearing.
- Pour the cooled chocolate and butter mixture over the eggs and fold carefully (don't overmix)
- Once combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again (don't overmix or knock the air out)
- Once combined, fold in the remaining 150g of toblerone pieces and pour into lined tin
- Bake for 30 minutes or until mixture is firm and doesn't wobble in the tin. After 30 minutes, if the mixture is still not baked through, place foil over the tin and continue to bake.
- Leave in the tin until completely cool