School Dinner Chocolate Concrete

Ingredients

• 100g Unsalted Butter (or Baking Spread)
• 180g Granulated Sugar - plus more for sprinkling on top
• 200g Plain Flour
• 50g Cocoa Powder
• 1 teaspoon Vanilla Extract (Optional)

Method

1. Preheat your oven to 180C (350F) standard / 160C (320F) fan. Grease and line an 8"x8" inch baking tin with parchment paper.
2. Mix the flour, sugar and cocoa in a large mixing bowl
3. Gently melt the butter until runny (either in microwave or in a pan)
4. Pour the melted butter into the flour mixture along with the vanilla extract, if using, and mix to a crumble consistency.
5. Use your hands or a spatula to press the crumble down in to the lined baking tin to form a flat, dense cake
6. Bake for 20 minutes, and then remove from the oven and sprinkle with more granulated sugar.
7. Allow to cool for a couple of minutes and then cut and serve if you want a warm and soft chocolate concrete, otherwise allow to fully cool on a cooling rack before serving for a 'crunch'

Notes

• - Chocolate concrete is best eaten fresh on the day it's made, however they will keep well for up to 5 days in an airtight container at room temperature.
• - Chocolat concrete is delicious served with custard!