These deeply chocolatey squidgy sponge squares are gluten-free – try served as a dessert with ice cream
Prep:25 mins
Cuts into 16
For the cake200g butter, chopped200g gluten-free dark chocolate, roughly chopped350g golden caster sugar50g gluten-free self-raising flour blend50g ground almond50g cocoa1 tsp xanthan gum4 large eggs, beaten50g walnut, broken or roughly chopped
STEP 1Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth – take care not to overheat it. Leave to cool.STEP 2Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked – when tested with a skewer, the crumb should still be a little moist. Cool in the tin.STEP 3To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.
