Ingredients

Makes 10 Portions

180g Butter
120g Coco Powder
3 Large Eggs
360g Sugar
120g Plain Flour
1 Tsp Coffee Granules
1 Tsp Vanilla Essence
A couple of handfuls of shelled Pistachio Nuts

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Method

1.    Pre-heat your oven to 180°C, 360°F, Gas Mark 4

2.    In a large mixing bowl, mix the coco powder, coffee granules, sugar and flour.

3.    In a separate pan or in the microwave melt the butter making sure not to burn or overcook it.

4.    Add the melted butter to the dry ingredients in the mixing bowl and mix.

5.    Add one egg at a time and beat the ingredients, once all the eggs have been added pour your teaspoon of vanilla essence into the bowl and mix well.

6.    Finally add your Pistachio Nuts to the mixture.

7.    Grease a baking tray ideally around 2 inches deep and pour in your mixture.

8.    Bake in the centre of your pre-heated oven for 35 minutes or until when a knife is inserted into the centre there is only partial residue left on the knife – the outside should be firm and the inside slightly gooey.

9.    Leave to cool and then cut into cubes.

Perfect on their own or why not add a summer twist with a spoonful of Raspberry Ice Cream (as shown in image).