Ingredients
115g butter, cubed
150g choccy
25g cocoa powder
3 eggs
200g sugar
140g flour
125g dulce de leche
100g hazelnuts
Choccy sauce and cream to serve
Method
- Melt choc and butter in a bowl over barely simmering water (don’t let the water touch the bowl)
- Remove from heat, whisk in cocoa, then eggs, then sugar, then quickly fold in flour and nuts
- put half the batter into a greased lined 20cm square tin
- Drop dollops of half the dulce de leche randomly over the mix, swirl just a little
- Add rest of batter, then rest of dulce
- Bake at 170c for 20-25 mins
- Cut into 75-100mm squares, serve with choc sauce and cream