The Weekend Australian - Magazine - - LIFE -

500g dark cho­co­late, at least

70 per cent co­coa solids 210g un­salted but­ter 30ml es­presso cof­fee

(or 1 ta­ble­spoon instant cof­fee) 150g whole­grain rye flour 15g co­coa pow­der ½ tea­spoon sea salt 6 eggs, at room tem­per­a­ture 450g soft brown sugar 1 vanilla pod, seeds scraped,

or 1 tea­spoon vanilla paste 250g wal­nuts, lightly toasted

and roughly chopped Pre­heat the oven to 180°C. Grease a 33×23cm slice tin and line with bak­ing pa­per. Half fill a saucepan with wa­ter and bring to sim­mer, then place a metal mix­ing bowl over the pan, en­sur­ing the bowl doesn’t touch the wa­ter. Melt the cho­co­late, but­ter and cof­fee in the bowl, mix­ing with a spat­ula to com­bine thor­oughly. Turn off heat and leave un­til ready to use. If the cho­co­late mix starts to set, gen­tly heat it over the pan un­til it is just melted again.

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