This is a Rose Elliot recipe
100g plain chocolate broken into pieces
100g butter in pieces
225g dark brown sticky sugar(mucavado or rapadura is best)
2 large or 3 medium eggs
50g self raising flour
125g skinned,lightly toasted hazelnuts roughly chopped
Heat the oven to 190 C or Gas mark 5
Melt butter and choc.
Remove from heat.
Stir in sugar, then eggs and flour.
Add nuts ,bake for 25 mins.
Cool briefly in tin.
Cut.
Enjoy!
Brilliant with the fool or vanilla ice cream or cherries or coffee....
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