PREPARATION

Preheat the oven to 320°F. Line a square brownie tin with baking paper. Let 300g chocolate melt with the butter in a bain-marie or in the microwave. Mix in the sugar until fluffy bowl with the eggs, add the vanilla extract and fold in the self-raising flour.

Chop the remaining chocolate into chunks and stir into the batter and the batter on the ship brownie tin. Bake 20-30 minutes (depending on the type of furnace). Leave to cool in the tin and then demold.

Dust with icing sugar if necessary
Melt some extra chocolate in a bain-marie and subtract lines along the cake cutting and finally the cake into pieces of 5×5 cm.