Recipes serves 9-18 Ingredients 200g unsalted butter, cubed 200g dark chocolate, chopped 3 large eggs 275g caster sugar 9 0g plain flour 5 0g cocoa powder 2 50g-300g ingredients of your choice to add to the mix (white, dark or milk chocolate, chocolate biscuits, your favourite chocolate bar), chopped Method 1 Preheat the oven to 190C/170C fan/gas 5. Line a 23cm square baking tin with baking parchment. 2 Put the butter and chocolate into a heatproof bowl over a pan of barely simmering water, and leave until they start to melt. Stir regularly, taking care not to burn the chocolate. Once completely melted, remove from the heat and leave to cool a little. 3 In a large bowl, using an electric whisk on high power, beat the eggs and sugar together until pale and almost doubled in volume. Add the cooled chocolate and butter mix and gently combine, using a figure-of-eight motion to fold the two mixtures into one another. 4 Sift the flour and cocoa powder together, then fold into the chocolate and egg mixture. Again, fold gently using a figure-of-eight motion until all is combined. It will appear dusty at first, but be patient and it will come together. Take care not to overdo the mixing as soon as you cannot see any dusty flour mix, you are there. 5 Now, add your extra ingredients and gently fold in, reserving a few to scatter over the top if you like. Transfer the mixture to the lined baking tin, levelling it out and pressing any reserved Extracted from ingredients into the top of Table Manners: the mixture. Bake for around 35 minutes. The top should be just firm, but the middle should be slightly undercooked and gooey (it will continue to cook in the tin once removed from the oven). The Cookbook by Jessie and Lennie Ware (Ebury Press, 22) Photography by Ola O Smit