Serves 40 (Uploaded : 17/10/10. First cooked : tba)
370g/13oz unsalted butter
370g/13oz dark chocolate (with over 50% cocoa solids)
170g/5 1/2 oz plain flour
80g/3oz cocoa powder (not the same as drinking chocolate)
100g/4oz white chocolate
100g/4oz milk chocolate
6 large eggs
550g/18oz golden caster sugar
1. Turn on over to 160C/gas 4.
2. Cut the butter into smallish cubes and tip into a medium glass bowl. Break the dark chocolate into small pieces and drop into the bowl. Microwave for 2-4 minutes, until melted and stir gently.
2. Line the base of a cooking tin with baking parchment.
3. Run flour and cocoa powder through a sieve into a separate glass bowl (gets rid of lumps), by tapping the sieve until the powder drops through.
4. Chop the white and milk chocolate with a large knife into smallish chunks. (Chocolate can be hard, to do not hold your fingers anywhere near the base of the knife - one way is to hold the handle with one hand and push down the top of the blade with the other hand)
5. Break the eggs into large bowl and tip in the sugar. Whisk until think and creamy, like a milk shake (3-8 minutes of whisking with an electric whisker). It is done when around double the pre-whisked volume and it takes 1-2 seconds to slosh from one side to the other when the bowl is tipped to its side.
6. Pour the melted chocolate into the eggy mousse and gently fold together. (Do it gently to avoid knocking out the air).
7. Resift the cocoa and flour mixture into the eggy mousse. Gently fold in the powder as above. Fold in the white and milk chocolate chunks.
8. Pour the mixture into the lined tin and cook for 25 minutes. It is done when it does not wobble when the tin it tipped from side to side.
9. Leave in the tin until cooled. Lift out and cut into squares to serve.