An Enthusiasm For...Baking

3 May 2016



I'm not lying when I say this is the most delicious homemade chocolate traybake ever! My mum found this recipe for me in the Daily Express Sunday magazine. It had a whole section from Mary Berry: Foolproof Cooking book. I've been wanting to try out a new recipe every week so I can get back into the routine of baking. Although I've baked this one before I wanted to bake it again so I could share this delicious recipe with everyone!

This traybake recipe is slightly different to the usual traybake as it asks for ground almonds, which I think makes a lovely addition to the ingredients. Adding to the mixture makes the cake extra moist and allows it to keep longer (that's if the traybake doesn't disappear in a day!). But even with 5 people in the house we managed to keep it for 2 days, that also depending on how many slices you cut and also the size of the cut.

On average this traybake can be cut into 20 slices and can also freeze well.






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INGREDIENTS

225g (8oz) dark chocolate (no more than 40-50 per cent cocoa solids)
100g (4oz) butter, plus extra for greasing
100g (4oz) caster sugar
3 large eggs
75g (3oz) self-raising flour
75g (3oz) ground almonds
1 tsp baking powder

STEPS

1 :: You will need a 23cm x 30cm traybake tin. First preheat the oven to 180C/160C fan and line the tin with foil. Grease the foil generously with butter.

2 :: Place the broken up chocolate and cubes of butter into a heatproof bowl and set over a pan of hot water. Leave until melted, stirring occasionally to help combine.

3 :: Once melted, add in the caster sugar and stir to combine and set aside to cool slightly.

4 :: Add the eggs, one at a time, to the melted chocolate mixture and beat after each addition. Fold in the flour, ground almonds and baking powder and then pour evenly into the traybake tin.

5 :: Bake in the oven for 25-30 minutes until the mixture has set. Allow to cool in the tin before cutting into 20 squares if you can.


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Kayleigh

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