breakfast at murrayfield

As I said this morning, this is a Cafe Fernando’s recipe — I only converted cups, ounces etc into decent numbers metric measures.

Ingredients:

- 280g bittersweet chocolate, chopped
- 120g butter
- 200g sugar
- 150g + 70g hazelnuts
- 30g flour
- 3 eggs
- vanilla extract
- a pinch of salt

Centre a rack in the oven and pre-heat it at 180° C.

Finely ground 150g of the toasted hazelnuts, chop the rest of them roughly.

Melt butter and chocolate in a double saucepan then let cool for 5 minutes; add sugar and whisk until combined; then add the eggs, one at a time, and mix until smooth.

Add the vanilla extract and then mix in flour, ground hazelnuts and salt into the batter; finally add the roughly chopped hazelnuts as well.

(Instead of using a 9-inch square pan lined with parchment paper as suggested by Cenk, I used an oven-proof paper pan.)

Pour the batter into the baking pan, smooth the top, then bake for 35 minutes.

I should’ve let it cool to room temperature before cutting it into squares, but Luisa arrived when I’d just taken the pan out of the oven, so I tried to cut it anyway as we wanted to nibble — result is they don’t look as square-neat as Cenk’s ones, but they’re utterly scrumptious anyway.