Unsalted Butter         300 g

Bitter Chocolate         370 g

Flour                         170 g

Cocoa powder            80 g

White chocolate         100 g

Milk chocolate          100 g

Egg                            6

Dark Brown Sugar (powdered)        550 g

Cashew Nuts / Walnuts (chopped)     1 cup




Cut the Butter into small cubes and tip into a microwave safe bowl.

Break the Dark chocolate into small pieces and drop into the same bowl.

Microwave it for 1 to 2 minutes on High power until butter & chocolate melts.

Mix well and leave the melted mixture to cool to room temperature.


Chop the White and Milk chocolate into small chunks and keep aside.


Break the eggs into a large bowl and add  powdered brown sugar.

With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy,

like a milk shake and it doubles its original volume.


Pour the cooled chocolate mixture into it and gently fold together.


Sift the Cocoa and Flour together and mix in Walnuts / Cashew nuts.

Gently fold this into the batter adding a little at a time.

The mixture will look dry and dusty at first, but if you keep going

very gently and patiently, it will be mixed throughly.


Finally, stir in the White and Milk chocolate chunks.


Pour the mixture into a greased and lined (loose bottom) cake tray. (size : 13 inches X 10 inches X 1 inch )

Gently ease the mixture into the corners of the tin and level it using the spatula.


Put into a preheated oven at 180 degrees C and bake for about 35 to 45 minutes or until the top has a shiny, papery crust and the sides

are just beginning to come away from the tin.

Let it cool and slice as required.