Chocolate

 

I love a bit of chocolate. Rules first: chocolate is difficult so treat it with respect. If you're melting it down - do it in a bowl over a pan of lightly simmering water. Use best quality chocolate (70% solids) for top results. Chocolate's a great mood food. It sweetens you up. But don't eat too much. Exercise your skills on my brilliant fruit sundaes, excellent truffle bars and posh profiteroles.
Get creative.

Excellent Chocolate Truffle Bars

Like brownies, but better. These are nut-free, smooth and deeply chocolatey. Perfect with a cup of tea.

Method

1. Preheat oven to 180°C/350°F/gas 4. Line a 20 cm/8 inch square baking tin with baking paper.
2. Break the chocolate up. Tip it and the butter into a heatproof bowl.
3. Sit it over a pan of gently simmering water checking that the base does not touch the water. Let the two melt. Stir them together.
4. Take the bowl off the heat. Add the sugar and vanilla.
5. Use a balloon whisk to beat in the eggs. Sift in the flour and salt. Give the mix a good beating.
6. Tip the truffle into the tin. Cook for 35 minutes. Check for doneness with a cocktail stick.
7. Remove from the oven to cool on a rack. Mark up into bars after 10 minutes. Use a spatula to remove from the tin when cold.