Once you have mastered this simple basic recipe you can spend days, weeks and months adding the flavours that you want.
370g Unsalted butter
370g Dark chocolate
170g Plain flour
80g Cocoa powder
6 Large eggs
550g Caster sugar
100g White chocolate
Turn the oven on to fan 180°c. Using a shallow baking tray, cut out a square of non-stick baking parchment to line the base.
Cut the butter into smallish cubes and put into a medium bowl. Break the chocolate into small pieces and place into the same bowl. Fill a small saucepan about a quarter full with hot water, sit the bowl on top so it rests on the rim of the pan, and make sure it doesn’t touch the water. Slowly melt the butter and chocolate stirring occasionally to combine them. Remove and allow to cool.
Mix the coco powder and flour into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
Break your eggs into a large bowl and tip sugar. With an electric mixer on maximum speed (I wouldn’t try and do this by hand as it will take 5-10 minutes), whisk the eggs and sugar until they look thick and creamy. It should be pale and about double its original volume
Take the cooled chocolate mixture and pour over your whisked eggs and sugar, then gently fold together with a rubber spatula.
Holding a sieve over the bowl of chocolate and egg mixture resift the cocoa and flour mixture, gently fold in this.
If using any flavoring this is the time to add them. This is where I put in my chopped white chocolate and pecans.
Pour the mixture into the prepared tin, and place in the oven for 20 minutes. Pull the tin out after 20 minutes and give it a little shake. You want a little wobble. If it still too wet, place it back in the oven for a further 5 minutes.
Once coldish remove from the tray cut and eat. Otherwise store it for a week in air tight container.