- makes 12 serves
- preparation 20 minutes
- cooking 35 minutes
- difficulty Easy level
Ingredients
- 150 g unsalted butter
- 300 g good-quality dark chocolate, chopped (you could also use milk chocolate for this)
- 250 g cream cheese, at room temperature
- 3 tbsp instant coffee granules
- 360 g caster sugar
- 100 g self-raising flour
- 80 g cocoa powder, sifted
- 4 large free-range eggs
- 100 g almonds, chopped
- 150 g chocolate baking chips
Instructions
- Pre-heat the oven to 180°C. Grease and line a 24 cm square baking tin.
- Place butter and chocolate in a bowl and melt over boiling water. Once the chocolate and butter has melted take off the heat and stir in the cream cheese and coffee, then set aside.
- In a second bowl mix caster sugar, self-raising flour and cocoa powder.
- Next, mix the dry ingredients into the chocolate, butter, coffee and cream cheese mix. Add the eggs, then the chopped almonds and chocolate chips.
- Place in tin and bake for approximately 30 minutes. Allow to cool in tin before slicing.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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