Preparation time 15 minutes
Cooking time 45 minutes
200g dark chocolate
125g brown sugar
125g castor sugar
1 short black (30 ml)
1 tsp salt
100g plain flour
150g hazelnuts or pecans, roughly chopped
1 Pre-heat oven to 170C. Melt chocolate and butter in a bowl over gently simmering water. Stir to combine heat until just melted.
2 Beat eggs and sugars together, incorporating as little air as possible. Stir in chocolate, coffee, salt and flour.
3 Fold through nuts and pour into a lined and greased 28cm x 18cm tin. Bake for about 45 minutes or until just cooked and a little gooey in the centre.
4 Allow to cool and turn out onto a board. Cut into squares and serve with coffee.
Recipe courtesy of Gloria Jean’s Coffees – whole bean coffees are available for purchase.