• 340 g unsalted butter (melted)
  • 680 g caster (superfine) sugar
  • 540 g 70% cocoa dark (bittersweet) chocolate (melted)
  • 6 eggs
  • 1 tsp vanilla essence
  • 150 g plain (all –purpose) flour
  • 150 g unsweetened cocoa powder
  • 100 g whole hazelnuts, chopped
  • 100 g flakes (slivered) almonds


  • Soften the butter in a bowl with a spatula, and add the sugar and melted chocolate. Slowly beat in the eggs and vanilla essence.
  • Sift the flour and cocoa powder together and fold into the wet mixture.
  • Add the nuts and pour into a lightly greased 24cm (9 1/2 inch) square roasting tin. Bake on the middle shelf for 40 minutes.
  • To test it is cooked, gently push a knife through the centre – it should come away clean. Turn out onto a wire rack and leave to cool.
  • Cut into 14 squares.