Chocolate Concrete (Some call it Chocolate Crunch)

1.

Put flour, sugar and cocoa into a mixing bowl and mix with a fork. Make sure everything is mixed well. (The mixture should look like a mild brown flour and will smell very nice!)

2.

Melt the butter in a saucepan and add a splash of vanilla flavouring (you can leave the vanilla out).

3.

Beat the egg.

4.

Make a hole in the flour mixture and add the melted butter. Give it a quick stir with a fork and add the egg.

5.

Mix well with a fork. You will find there is flour left in the mixture, so what I do it get my hands in there.

6.

It should like like a dark brown, slightly greasy, ball (feel free to pick a bit off and taste). Press the mixture into the cake tin, it should be about 2-3 cm thick (I would usually put greasproof or baking paper in the tin).

7.

With wet hands brush the top of the mixture in the tin (this makes the top of the cake flat when its cooked).

8.

Place in a preheated over for 30 minutes on 160 degrees. I put it at the top of the oven otherwise in my oven the bottom of the cake burns.

9.

Once it's cooked put it on a wire rack, or a plate, and leave it to cool. Its wise to cut it up now, whilst its hot, because if it sets hard its difficult to cut.