If you were listening to the show this morning, you’ll already know that June’s been channelling her inner Mary Berry again – and that Sue was only too happy to step up to the plate and judge the results…
Next time you fancy having a Chocolate Moment of your own, why not try this recipe from the Queen of Baking herself (that’s Mary, of course, not June)?
Crunchy on the top and squidgy in the middle, even without the ganache sauce these little Chocolate Squares are definitely wicked. But be warned – they’re decidedly more-ish, stopping at just one is simply not an option!
Mary Berry's Wicked Chocolate Squares With Ganache Sauce
For the squares
- 300g butter, cubed
- 300g dark chocolate, broken into pieces
- 300g light muscovado sugar
- 4 large eggs
- 100g self-raising flour
For the ganache sauce
- 150g dark chocolate, broken into pieces
- 200ml pouring double cream
- Preheat the oven to 190C/fan 170C/gas mark 5. Grease and line a traybake tin or small roasting tin about 30cm x 23cm with foil or parchment paper.
- To make the squares, measure measure the butter and chocolate into a bowl, place over a pan of simmering water and melt together gently until smooth then set aside.
- Whisk the sugar and eggs together until blended. Pour in the melted butter and chocolate mixture and stir till smooth. Sieve in the flour and mix well.
- Pour into the lined tin and bake for 40-45 minutes, until a light crust has formed on the top and the middle is set.
- Meanwhile, make the ganache sauce – measure the chocolate and cream into a bowl, place it over a pan of gently simmering water and stir until melted.
- Cut the cake into squares and pour the sauce over to serve.
The squares can be made a day ahead and the sauce up to two days ahead. Both freeze well cooked for up to three months.