Really moist and I love them.
- Carbohydrate 133.842555125201 g
- Cholesterol 435.3125 mg
- Fat 35.85825 g
- Fiber 3.10812500715256 g
- Protein 16.516 g
- Saturated Fat 16.52031875 g
- Serving Size 1 1 Serving (264g)
- Sodium 141.9875 mg
- Sugar 130.734430118049 g
- Trans Fat 3.55269375 g
- Calories 904 calories
Step-by-step
- Pre heat oven to 160c or gas mark 4
- Grease and line the loose bottom cake tin with grease proof paper
- Melt butter and chocolate in bowl over pan of boiling water
- Whisk sugar into mixture with electric whisk
- Beat eggs into mixture
- Fold in flour and walnuts with metal spoon
- Pour into tin and bake for 40 mins
- Enjoy :)
Vigorously whipping sugar directly into warm melted chocolate and butter fundamentally alters the crumb structure by creating a stable, aerated fat suspension before any flour enters the bowl. Sugar crystals do not fully dissolve in melted chocolate due to the lack of free water, which means they physically cut tiny pockets into the fat matrix during electric whisking, yielding a dense interior alongside a papery top crust. Controlling the thermal energy transfer during the initial melting phase prevents the emulsion from breaking and keeps the proteins in the eggs from prematurely coagulating when introduced.
Thermal Control and Mixing Mechanics
Melting chocolate and unsalted butter together over a simmering water bath, known as a double boiler, ensures that the chocolate solids never exceed the critical scorching threshold of 45 degrees Celsius. Direct heat on a burner applies localized thermal spikes that cause cocoa solids to seize and separate from their natural fats into an irreversible, grainy sludge. Once the chocolate and butter mixture cools slightly, incorporating medium eggs one at a time introduces essential moisture while maintaining a thick consistency. Sifting plain flour and folding it in gently with a metal spoon preserves the air bubbles incorporated during the electric whisking phase, avoiding the dense, rubbery texture that results from overdeveloped gluten strands.
- If the baked center remains wet after 40 minutes at 160 degrees Celsius, extend the baking time in five-minute increments while monitoring the edges for excessive browning.
- Should the melted chocolate seize from accidental water contact, salvage the batch by whisking in a teaspoon of neutral oil to re-emulsify the separated fats.
- Store baked squares in an airtight container at room temperature for up to three days to retain moisture without encouraging bacterial growth.
