What better combination! We know you’ll love these rich, squidgy squares.
Makes 12
Ingredients
125g butter
50g Dr. Oetker Fine Cooks' Dark Chocolate
3 medium eggs, beaten
125 plain flour
20g cocoa powder
1 tsp Dr. Oetker Baking Powder
125 caster sugar
75g Dr. Oetker Fine Cooks' Milk Chocolate, broken into chunks
1 tsp cocoa, for dusting
For the topping:
300g full-fat cream cheese
8 tbsp soured cream
2 tbsp caster sugar
1 tbsp Dr. Oetker Cornflour
Method:
1. Heat the oven to Mark 4/180°C. Line a 20cm square cake tin with non-stick parchment. Melt the butter and the chocolate over a very low heat in a saucepan, then leave to cool for 10 mins. Stir in the beaten eggs.
2. Sift the flour, cocoa, baking powder and sugar into a bowl, add the chocolate chunks and pour into the butter mixture. Mix well and pour into the tin. Bake for 15 mins until a skin has formed on the cake.
3. Meanwhile, mix together the topping ingredients. Pour over the part-cooked cake and smooth the surface. Bake for a further 15 mins, remove from the oven and leave to cool. Cut the cake into 12 squares and dust with cocoa.
