Prep 15 mins
Cook 35 mins
Serves 12
INGREDIENTS
• 250g Billington’s Unrefined Dark Muscovado Sugar
• 200g unsalted butter
• 350g 70% dark chocolate, chopped into pieces
• 3 medium free-range eggs
• 50g self-raising flour
• 100g Billington’s Natural Glacé Cherries (optional)
METHOD
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Preheat the oven to 190°C (170°C fan, gas mark 5), line a 20cm square tin with baking parchment.
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Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
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Whisk the eggs until pale and fluffy. Add the Billington’s Dark Muscovado Sugar and whisk until thick. Gently fold in the chocolate.
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Sift in the flour and fold in until the mixture is smooth. Mix in the glacé cherries (optional).
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Pour the mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top.
There should still be some movement in the centre of the tin.