1. Note that all ingredients after the word ICING are for the icing only. 2. Preheat the over to 180 degrees Celcius. 3. Grease and line the bottom of a rectangular 18cm by 28cm sponge tin. 4. In a glass bowl over a pan of water, melt the dark chocolate with the butter. 5. When melted, remove from heat, and stir in sugar and sour cream. 6. Add eggs. 7. Combine the flours and cocoa in a separate bowl, then add to melted chocolate mixture. 8. Stir until just combined, then pour into tin. 9. Spread evenly. 10. Bake for 25 to 30 minutes. 11. Cool in tin. 12. When cool, prepare the icing. 13. Blend the butter with the icing sugar using a spoon. 14. Add the cocoa powder. 15. Add enough hot water to make a stiff paste. 16. Store in an airtight container for up to a week. ---------------------------------------------------------------------------
Nutrition
Ingredients
