Dark Chocolate and Vanilla Bites
Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4). Grease and line an 18cm (7 inch) square cake tin. Break up the Chocolate and place in a saucepan with the butter. Heat very gently, stirring occasionally, until melted. Remove from the heat, stir in the sugar and cool for 10 minutes.
Beat in the eggs and Vanilla. Add the rice flour and salt and mix together until well combined.
Pile into the prepared tin, smooth the top and bake in the oven for 20-25 minutes until firm on top but still slightly soft underneath. Leave to cool in the tin then remove, wrap and store for 24 hours to allow the texture and flavour to develop.
To decorate, if using, break up the Extra Dark Chocolate into a small heatproof bowl and place over a saucepan of barely simmering water to melt..
Using a 3.5cm (1 ½ inch) diameter round cutter, starting right at the edge of the cake, stamp out as many rounds as you can, keeping the cutter as close to the previous cut as you can – you should be able to make 20 rounds (use the trimmings for indulgent cake pops or truffles). Put the rounds on a wire rack over a board.
Either put the melted Chocolate into a small piping bag fitted with a fine plain nozzle and pipe back and forth across the tops; alternatively, drizzle a little Chocolate over the cakes using a teaspoon. Leave for a few minutes to allow the chocolate to set. Your chocolate bites are now ready to serve and enjoy!