500g Lewis Road Creamery unsalted butter
2 bars (200g) Lindt Excellence 85% Cacao Dark Chocolate, finely chopped
2 cups granulated sugar
6 large eggs
1 tbsp Queen vanilla extract
1 cup all-purpose flour
½ cup cocoa powder
1 tsp salt
2 packets of Lindor truffles
Preheat oven to 180°c. Grease and line a 9” x 13” metal baking pan with parchment paper.
Place butter and chopped 85% chocolate in a medium bowl. Melt together by placing bowl on top of a saucepan with a few inches of simmering water, stirring often. boil. Alternatively, melt Lewis Road Butter and Lindt Chocolate in a microwave safe bowl. Melt in 20-30 second increments, stirring every 30 seconds. Set aside to cool to room temperature.
Combine sugar, eggs and Queen Vanilla Extract in the bowl of a stand mixer Beat on medium-high speed until light and fluffy, about 3 minutes.
Add cooled chocolate and butter mixture and mix well to combine, about 30 seconds.
In a small bowl whisk together all-purpose flour, cocoa powder and salt.
Tip flour mixture into chocolate mixture and mix on low speed until well combined.
Pour batter into prepared pan, sprinkle with flaky sea salt and bake for 35 minutes.
Cut Lindor truffles in half.
Whilst still hot top with halved Lindor balls.
Serve with vanilla ice cream.