Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 20 minutes
Ingredients (for 8 people) :
-150g (5oz) Kerrygold butter, now softerMethod: Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. Line a 23cm (9 inch) square baking tin with baking paper.
-40g good quality dark chocolate, broken into pieces
-2 large eggs, lightly beaten
-120g caster sugar
-60g light muscovado or soft light brown sugar
-1 tbsp Greek-style natural yogurt
-1 tsp vanilla extract
-150g plain flour
-30g cocoa powder
-40g hazelnuts, roughly chopped
-150g fresh or frozen blackberries
Over a very low heat, gently melt the butter and chocolate, stirring occasionally and keeping a close eye on them. Allow to cool for 10 minutes.
Meanwhile, whisk the eggs, caster sugar, light muscovado or soft light brown sugar, yogurt and vanilla in a large bowl until pale and fluffy. Do this with an electric whisk on full speed for about 5 minutes.
Pour in the melted butter and chocolate and mix gently until combined. Sift the flour and cocoa powder together, then fold into the chocolate mixture with half the hazelnuts and blackberries, using a large metal spoon.
Pour into the prepared tin and level the surface, then sprinkle the rest of the blackberries and hazelnuts on top. Bake for 20 minutes and check with a skewer - it should come out clean. If not, bake for another 5 minutes.
Cool for half an hour on a wire rack before cutting into 8 squares.