The method is very similar to making brownies, as is the texture; biting through the brittle crust reveals a velvety chocolate fudge that is very addictive! Use the best quality chocolate that you can find as this makes all the difference to the flavour.
(adapted from BBC Good Food)
200g dark chocolate - the darker the better!
50g butter
100g soft brown sugar
2 eggs
2 teaspoons of vanilla extract
200g plain flour
pinch of salt
half teaspoon of baking powder
icing sugar to coat
Melt chocolate and butter over a pan of simmering water. Take care not to overheat or scorch the chocolate. Remove from heat and leave to cool for a while
In another bowl whisk the eggs and sugar until pale and fluffy, and then add the vanilla. Stir in the melted chocolate mixture. Finally, mix in the flour, salt and baking powder until you have a smooth batter, and then cover and refrigerate for at least 3 hours, but preferably overnight.
When ready to cook, heat the oven to 350F / 180C / Gas 4. Roll teaspoonsful of dough into balls and coat in Icing sugar until all the chocolate is covered....this is important as it's what creates the cracked effect of the sugar casing. Place on a sugared baking sheet and press each one down lightly.
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