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250 g soft butter
160 ml soft brown sugar
160 ml sugar
2 extra large eggs
10 ml vanilla essence
45 ml coffee granules
480 ml cake flour
125 ml cocoa powder
5 ml bicarbonate of soda
2 ml salt
80 g dark chocolate, coarsely chopped
80 g milk chocolate, coarsely chopped
100 g pecan nuts, coarsely chopped
250 g LANCEWOOD® Mascarpone
Preheat the oven to 180°C. Lightly grease a 26 cm in diameter skillet pan suitable for use in the oven.
Beat the butter, brown sugar and sugar together. Add the eggs and vanilla essence and beat in. Add the coffee granules and beat into the mixture.
Sift the flour, cocoa powder, bicarbonate of soda and salt together and fold into the butter mixture. Add the chocolate and nuts and mix to a dough. The dough will be firm.
Press lightly into the prepared pan. Bake for 20 – 25 minutes until crispy around the edges but still soft and gooey in the middle.
Serve immediately topped with Mascarpone.
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