Ingredients:

125 g. unsalted butter, chopped

100 g. dark chocolate, chopped

200 g. milk chocolate, chopped

3 large eggs, lightly whisked

335 g. (1 1/2 cups) brown sugar

115 g. (3/4 cup) Golden Cloud Cake Wheat Flour

30 g. (1/4 cup) cocoa powder

Directions:

1. Preheat your oven to 180˚C.

2. Grease a square cake pan and line with baking paper.

3. Place chopped butter and chocolate in a heatproof bowl over a saucepan of simmering water - be sure the bowl doesn't touch the water.

4. Stir the mixture with a wooden spoon until everything has melted before removing it from the heat.

5. Sift flour and cocoa together in a separate bowl.

6. In yet another bowl, beat together your egg and sugar with an electric mixer for 3-8 min (max speed) or until thick and creamy - as long as it doubles in volume.

7. Fold in the chocolate without knocking out the air that you worked so hard to beat in!

8. Resift the dry mixture over the chocolate batter and fold in carefully - notice how 'dusty' becomes 'fudgey' as you go along.

9. Pour the yummy batter into your prepared pan and bake for 30 min or until a skewer inserted in the center comes out with moist crumbs clinging to it.

10. Set aside to cool completely.

Bon Appetit!