FUDGY CHOCOLATE SQUARES

Fudgy chocolate squares image

These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream

Provided by Sara Buenfeld

Categories Treat

Time 1h5m

Yield Cuts into 16

Number Of Ingredients 14

Ingredients

200g butter , chopped
200g gluten-free dark chocolate , roughly chopped
350g golden caster sugar
50g gluten-free self-raising flour blend
50g ground almond
50g cocoa
1 tsp xanthan gum
4 large eggs , beaten
50g walnut , broken or roughly chopped
100g butter , chopped
2 heaped tbsp cocoa
200g icing sugar , sifted
2 tbsp milk
50g walnut , broken or roughly chopped

Steps:

Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Leave to cool.
Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked - when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.

Nutrition Facts : Calories 448 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium