Jamie Magazine
By Laura Fyfe
Ingredients
180g butter, plus extra for greasing
150g self-raising flour, plus extra for dusting
300g sugar
½ teaspoon vanilla extract
3 large free-range eggs
75g dark chocolate
75g white chocolate
100g hazelnuts
1 tablespoon cocoa powder
Method
- Preheat the oven to 170ºC/gas 3. Grease and dust a 15cm x 25cm baking dish.
- Melt the butter and sugar in a pan over a medium heat
- Stir in the flour and vanilla, and crack in the eggs, then divide between 2 bowls.
- Chop the dark and white chocolate, keeping them separate. Chop the nuts.
- Mix the cocoa, dark chocolate and half the nuts into one bowl, then stir the white chocolate and remaining nuts into the other.
- Place alternate spoonfuls into the prepared dish, swirling it through.
- Bake for 30 to 40 minutes, or until an inserted skewer comes out clean.
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