Decadent Chocolate Concrete Recipe
Chocolate concrete
Chocolate concrete
Ingredients
- 170g of melted unsalted butter, with additional for greasing the tin
- 1 teaspoon of vanilla essence
- 170g of superfine sugar
- 225g of self-raising flour
- 25g of cocoa powder
- 1 large egg, whisked
- 2 tablespoons of white sugar
Instructions
Step 1
To get started on your chocolate concrete, let’s preheat your oven to 180°C (or 160°C for fan ovens) — that way, it's nice and hot when your mixture is ready. While the oven warms up, take a 20cm square tin and generously butter it to ensure your treat won’t stick later. Then, line the base and sides with baking parchment for extra protection and easy removal once it's baked. In a bowl, melt your butter and stir in the vanilla extract until it’s well combined. This will add a lovely depth to your chocolatey base. In another bowl, mix together the caster sugar, flour, and cocoa powder thoroughly, so every spoonful packs a chocolate punch. You’re setting the stage for something delicious!
Step 2
In a large mixing bowl, pour the bowl of wet ingredients over the dry mixture. Now, grab your whisk or mixer and beat everything together until you see a smooth batter forming. Next, add the egg into the mix and continue beating until it’s fully incorporated—this should take just a minute or so. Once everything is well combined, transfer the thick batter into your prepared tin, spreading it evenly. To finish, use a pastry brush to lightly coat the top with water, which will help create a lovely texture. Then, sprinkle a generous layer of granulated sugar on top for that delightful crunch. You’re almost there!
Step 3
Once your chocolate concrete is in the oven, set a timer for 30 to 35 minutes. You’ll know it’s ready when the edges look firm and the top develops a lovely, slightly glossy appearance. After that golden crust has formed, take the tin out of the oven and let it sit for about 5 minutes to cool down a bit. This will make it easier to slice! Then, carefully cut it into squares while it’s still in the tin, and transfer those delicious pieces onto a wire rack to cool completely. Enjoy the delightful aroma wafting through your kitchen as you wait!
Nutrition Information
My Tip
For a wonderfully dense and fudgy texture in your chocolate concrete, make sure to press the mixture firmly into the prepared tin. This helps create a compact base that holds together beautifully when baked, giving you those satisfying, chewy squares.
Leftovers
To store your chocolate concrete, wrap it tightly in cling film or place it in an airtight container to keep it moist and fresh for up to five days in the fridge. When you're ready to enjoy a piece, pop it in the microwave for about 10-15 seconds to warm it up just enough to bring back that delightful fudgy texture!
Make It Your Own
For a delightful twist, swap the self-raising flour for almond flour to make this chocolate concrete gluten-free. You might also want to add a pinch of sea salt to enhance the chocolate flavor beautifully!
