These bite size pieces are a joy to devour. Try making a batch of light, fluffy vanilla sponge combined with chocolate and walnuts and topped with a white chocolate layer.
Preheat the oven to gas 3, 170°C, 150°C. Grease a high-sided 16cm (7in) square tin with butter. Line it with a strip of nonstick baking paper and set it aside.
Cream the butter, sugar, and vanilla seeds in a bowl with an electric beater until smooth and creamy.
Add the eggs one by one, beating well after each addition. Fold in the flour, then the chocolate and the walnuts. Spread the mixture in the tin and bake for 30-35 minutes or until set.
Cool in the tin for 10 minutes before turning out. For the topping, melt the white chocolate in a bowl placed gently over simmering water, then pour it over the cooled cake. Allow it to set before decorating with walnuts and cutting in to squares.
TIP: You may find the white chocolate cakes are already sweet enough without the icing.
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