Prep
- Preheat the oven to 180C/350F/gas 4. Line a 20cm/8in square baking tin (4cm deep at least) with baking paper. If it has a loose base that makes life easier later.
- Sit a large mixing bowl into the top of a pan of gently simmering water for the chocolate. Check the base is clear of the water and the bowl doesn’t over-heat or the chocolate may seize up.
- Break the chocolate up. Tip it into the bowl with the butter. Allow it to melt slowly on very low heat. Once it’s melted, stir together. I use a chopstick to do this. Remove the bowl from the pan and heat.
- Add the sugar and vanilla and beat with a wooden spoon. Whisk the eggs in vigorously.
- Sift in the flour and salt. Beat the mix together thoroughly using a wooden spoon.
- Tip the truffle mix into the tin and spread it evenly into the corners.
Cook
- Bake for 35 minutes. Check for doneness using a cocktail stick. It should be a little bit moist but not overly sticky or loose. Remove. Leave to cool in the tin on a rack for 10 minutes.
- Mark the truffle into bars using a sharp knife but don’t cut all the way through yet. When it is cold,
- finish the job. Cut through properly and then remove the bars with a spatula. Store in an air-tight tin.
Plate
- Enjoy with coffee, tea or whatever. Leave them plain or ice them up with messages or decorations for a special occasion (stars for Christmas for example). They are quite rich so try cutting them into smaller squares then pile them up for a treat. Put them on your edible gift list.
