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Chocolate concrete cake, also known as chocolate crunch, is a retro school dinner loved by all who went to school during the 1980s. Best served with pink custard. Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4. Butter a 30x22cm (12 x 8.5in) tin and set aside.
First, you need to mix the flour, sugar and cocoa, until you’ve got a crumbly chocolatey flour mixture. Then comes the melted butter. Gently heat the butter until melted, then pour into the mixture.
Chocolate concrete dessert is a classic retro recipe that is perfectly rich, indulgent, crispy and something that will amaze you. Preheat the oven to gas mark 4 and line a square tin with baking paper. In a bowl, add the s flour, caster sugar and cocoa powder.
Place the flour, sugar and cocoa powder in a large mixing bowl and give it a good stir. Drizzle the melted butter into the flour mixture. Mix everything together until the mixture is crumbly and sand-like. Tip the bowl’s contents into the buttered tin. Using your hands or a spatula, press hard onto the chocolate mixture.
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