Ingredients

• 300 grams cooking chocolate
• 175 grams unsalted butter
• 3 eggs
• 1 1/2 cups sugar
• 1 tsp vanilla essence
• 1 cup flour
• pinch salt
• 1/2 cup sour cream
• 70 gram packet pecans or walnuts

Method

1. Melt the chocolate and butter together in the top of a double saucepan over simmering water. Stir until smooth. Allow to cool to room temperature.
2. Beat the eggs, sugar and vanilla essence together with a hand-held or electric mixer until the mixture is light and fluffy.
3. Sift the flour and salt together.
4. Fold the chocolate butter mixture and the egg mixture together. Carefully fold in the flour alternately with the sour cream and chopped pecans or walnuts.
5. Pour the batter into a greased, floured and lined 20cm square cake tin.
6. Place into a 180°C oven and turn down to 160°C. Cook for 1 hour until a skewer inserted comes out clean. The centre should still be a little soft.
7. Cool on a cake rack for 1 hour before placing in the refrigerator for one hour. Turn out. Spread with quick chocolate icing .

Quick Chocolate Icing:

1. Mix 2 tblsp cocoa with 1 tblsp melted butter, 1 cup icing sugar and sufficient boiling hot water to make a thick, spreadable icing.