100g dark chocolate (minimum 50% cocoa solids), chopped
115g unsalted butter, diced
300g caster sugar
1 tsp vanilla extract or vanilla bean paste
3 large eggs, beaten
100g plain flour
50g self-raising flour
30g cocoa powder
12 Ferrero Rochers
You will also need a 20cm (8 inch) square baking tin, greased and lined with baking parchment
Preheat the oven to 160ºC
Place the dark chocolate in a heatproof bowl. Add the butter and sugar melt together carefully in a microwave in 20 second bursts or over a pan of simmering water. Stir until smooth and combined and leave to cool slightly.
Add the vanilla and beaten eggs to the melted chocolate and mix to combine.
Sift both of the flours and cocoa powder into the bowl and beat until smooth. Spoon into the prepared tin and stud with the Ferrero Rochers. Bake on the middle shelf of the preheated oven for 25-30 minutes.
Leave to cool in the tin and then cut into squares.
*#TopTip if you freeze the Ferrero Rochers before using they will stay firmer while baking.
*The recipe uses a square tin, I used a deep sandwich tin as I was using for the centre of my cake, but I didn't use all the mixture.