Ingredients:
- 230g semi-sweet chocolate
- 110g cocoa powder
- 200g Concepta Flavored Vegetable Butter
- 380g refined sugar
- 130g brown sugar
- 1 tablespoon instant coffee
- 6 eggs
- 130g wheat flour
- 2 teaspoons of salt
- 3/4 cup Concepta Broken Brazil Nuts
Method of Preparation:
- Preheat the oven to 180°C and line a 30x20 cm baking tray with baking paper.
- Melt the butter and pour over the chocolate and 1/2 of the cocoa powder. Stir until smooth.
- Using a mixer, beat the eggs with the sugar, salt and instant coffee for 10 minutes. While the mixture is beating, sift the flour with the other 1/2 of the cocoa powder.
- Pour the chocolate mixture into the egg mixture and stir until smooth.
- Gently incorporate the flour into the mixture, pour into the prepared pan and sprinkle the chestnuts on top.
- Bake for approximately 40 minutes, or until a toothpick comes out slightly dirty.
