150 gr sugar (original : 220 gr)
280 gr dark cooking chocolate (original : 300 gr)
220 gr salted butter
1.5 tbsp vanilla extract (original : 2 tbsp)
1 tbsp instant coffee powder
2 tbsp boiling water
70 gr self raising flour
100 gr chopped walnuts
1. Put the eggs and sugar in a large bowl. With electric mixer, whisk together until smooth, very thick and pale.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Do not let the base of the bowl touch the water. Stir frequently until smooth and well mixed. Put the vanilla extract and coffee powder in a cup, add the boiling water and stirr vigorously until dissolved and smooth.
3. Add the melted chocolate and butter to the egg and sugar mix, followed by the coffee infusion and stir to mix. Fold in the flour, then add the walnuts and gently stir through.
4. Spoon the mixture into the prepared baking pan and bake in the preheated oven 180 C for 30-35 min until just firm to the touch.