COOKBOOK: Women’s Weekly - The Little Book of Chocolate

RATE: ❤️❤️❤️❤️👌🏻👌🏻💲

It just melted in your mouth! So soft in texture, almost like a soft sponge. I do like slices as they seem to be a smaller serving than a piece of cake…..well sometime anyway!

White chocolate used to be one of my favourites and then one day I switched, I had a strange urge for milk chocolate. I don’t necessarily like dark chocolate which happens to also be a much healthier option.

I can’t see why this recipe could not be made with a different type of chocolate. Having said that, it was delicious as written!

RECIPE: super easy to follow. Super easy to make. Super yummy!!

RECIPE

MAKES 24

100g butter , unsalted - chopped coarsley

400g white chocolate - chopped coarsely

3/4 cup (165) caster sugar

4 eggs

2 cups (300g) self raising flour

1 tablespoon of vanilla essence

1 cup (140g) macadamia nuts - finely chopped

2 tablespoons icing sugar

Preheat oven 10 170C

Grease a 22cm x 32cm lamington pan, line the base and two long sides with baking paper, extend the paper about 5cm over the sides.

Combine the butter with the chocolate in a medium saucepan , stir over low heat until smooth. Remove from heat, stir in the sugar.Cool for 10mins.

Stir in the eggs, then sifted flour, vanilla and nuts. Spread mixture into pan. Bake for 30mins. Cool in pan. Cut into squares then dust with icing . Ready to serve.