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Serving size
Ingredients
Name
Unit
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Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
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Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
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Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
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Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Name
Unit
---------
Gram
Litre
Millilitre
Unit
Tablespoon
Teaspoon
Amount
Cooking Steps
Step
Description
Preheat oven to 180°C/350°F (160°C fan forced). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
Step
Description
Place butter and chocolate chips in a ban marie
Step
Description
Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
Step
Description
Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate or other ingredients, pour into pan.
Step
Description
Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. We always do 24 min. If not using extra ingredients, remove 2 min.
Step
Description
Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.
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