Some might claim it’s a woman thing but Mrs J thinks it’s a chocolate thing. Obsession with chocolate can strike anyone, at any time. Here’s a (temporary) cure.

Set your oven to 175°C and prepare a deep-ish baking tray by lining it with a baking sheet.

Roughly chop (or crush) 125g of walnuts. Roast them in a hot pan for a couple of minutes. (Be careful not to burn them, that sort of defeats the purpose…)

Melt 200g of butter on medium heat on the stove. When melted, add 200g of dark chocolate (broken into pieces) into the butter. Remove from the heat and let the chocolate melt. Stir to even out the mix.

In the meantime, crack four eggs into a big bowl and add 3dl of caster sugar. Whisk vigorously until it’s all pale and light with lots of little air-bubbles trapped in the mix.

In a separate bowl, mix 120g of flour with 1 tsp of baking powder and two tsp of vanilla sugar.

Add half of your toasted nuts to the flour. Then gently fold in the flour mix into the egg mix, immediately followed by the chocolate and butter mix. Stir as little as possible while making sure it’s all fairly even. Pour into your baking tray, gently smoothing it out until sort of even. Sprinkle the rest of the nuts on top.

Bake in the oven for 20-22 minutes. The cake should be set but not dry. Let cool for at least an hour.

Make massive brownies by cutting huge squares, slapping them on a plate and eating them immediately with a big dollop of cream.

Cut the cake into smallish squares. You don’t actually need huge pieces because these babies really pack a chocolate punch.

They are (and should be) a little messy to handle. If intended for a display with coffee and other cakes Mrs J uses paper forms to help all that chocolate goodness get to where it’s going.

Choc-on, y’all!