Ingredients
175 g unsalted butter, softened
200 g light soft brown sugar
1 egg
1 egg yolk
2 tsp vanilla extract
250 g self-raising flour
2 tsp cornflour
2 tsp baking powder
100 g milk chocolate chips
50 g white chocolate chips
Vanilla ice cream, to serve
Method
- Heat oven to 200C/180C fan and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.
- Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.
- Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.
