Mary Berry’s wicked chocolate squares with are deliciously mooreish. The ganache sauce makes them so deliciously indulgent and they can be ready in a flash using store cupboard ingredients. This Mary Berry recipe makes 30 squares so there’ll be plenty to go around if you’re planning a party. Just like Mary Berry’s chocolate cake, you can make these ahead of time too, as they’ll taste just as good after a couple of days. If you want to try something a little bit different you could make a white chocolate drizzle to pour over the top along with the ganache sauce.
- 300g butter, cubed
- 300g Bourneville chocolate, broken into pieces
- 300g light muscovado sugar
- 4 large eggs
- 100g self-raising flour
- For the ganache sauce:
- 150g Bourneville chocolate, broken into pieces
- 200ml pouring double cream
Preheat the oven to 190°c/Fan 170°c/Gas 5. Grease and line a traybake tin or a small roasting tin about 30×23 (12×9 in) with foil or parchment paper.
Measure the butter and chocolate into a bowl. Place over a pan of simmering water and gently melt together until smooth. Set aside.
Whisk together the sugar and eggs until blended. Pour in the melted butter and chocolate mixture and stir until smooth. Sieve in the flour and mix well. Pour into lined tin.
Bake in the preheated oven for 40-45 minutes until a light crust has formed on the top and the middle is set.
Meanwhile, to make the ganache sauce, measure the chocolate and cream into a bowl and sit over a pan of gently simmering water and stir until melted.
Cut the cake into squares and pour the ganache sauce over the top to serve.
Top tip for making Mary Berry’s wicked chocolate squares with ganache sauce
The squares mix and the ganache sauce can be made up to 2 days ahead and both freeze well up to 3 months.