Negrese

Instructions

1. Preheat the oven to 180 °C and butter a square tin about 20 cm wide.
2. Whisk the eggs with the sugar and vanilla for 5 minutes until the mixture turns pale.
3. Fold in the melted butter and milk in a thin stream, then the ground walnuts and cocoa sifted with the flour, baking powder and pinch of salt.
4. Add the chopped chocolate and mix gently with a spatula.
5. Pour the batter into the tin and bake for 25 to 30 minutes; the centre should remain slightly moist.
6. Let it cool slightly, then unmould.
7. Melt the chocolate with the butter and milk over a bain-marie, then spread this icing over the cake.
8. Cut into squares once the icing has set, about 20 minutes in the fridge.