• 200g unsalted butter
• 100g chocolate
• 100g dark chocolate
• 250ml stout
• 300g Sugar
• 3 eggs
• ½ teaspoon coarse salt
• 100g plain flour
• 40g cocoa powder
• 1 teaspoon vanilla
• A small pot of caramel sauce / thick caramel tin.

1. Put the stout in a small saucepan and bring it to the boil and then simmer for about 10 minutes until it has reduced to half the liquid. Let it cool.
2. Put the butter and chocolate in a glass bowl over a pan of boiling water, let it melt, mix well.
3. Put the sugar and eggs in a bowl and using an electric whisk, mix the ingredients until thick - for about 5 minutes.
4. Mix the chocolate mixture into the eggs and sugar, the stout, vanilla, salt - mix well and then stir into the flour and cocoa.
5. Turn it into a 20cm tin lined with greaseproof paper, cook for about 35-40 minutes.
6. Then put a layer of the caramel on the surface, let it cool and serve with ice cream or cream and more of the caramel.

Elwen Roberts recipe for Prynhawn Da

Instagram - elwen.roberts