175 g white caster sugar
75 g dark brown sugar
125 g dark chocolate
1 tablespoon golden syrup
2 eggs
1 teasp vanilla extract
100 g flour
2 tablespoons cocoa powder
½ teaspoon baking powder
Put butter, sugar, chocolate and syrup in a heavy saucepan. Heat gently and stir until the mixture is well blended and smooth. Remove from heat and let cool well.
Beat the eggs with vanilla extract and stir in the cooled chocolate mixture.
Sift the flour, baking powder and cocoa powder over the bowl gently stir with a metal spoon to the egg-chocolate mixture.
Grease a square baking tin (20cm) and place baking sheet on the bottom. Spoon the dough into, ant bake the cake 25 minutes at 180 degrees C, until the top is crispy.
Let the cake cool and cut into pieces.
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