Chocolate concrete is one of my fondest memories from my time in school. I came to the UK when I was 15 and had never come across this delicious treat back in Portugal. Once I was introduced to them, there was no stopping me eating them! I remember having them nearly every day, mostly plain but sometimes with pink custard. Happy memories!
I like mine to be slightly soft and not rock hard so add an egg to my mix. Do check out my video below on how I made this! And whilst you are there, please subscribe to my channel too. It would mean so much to me. Let me know what kind of videos you’d like to see on my channel.
NB: Please note that the tin I used in the video was too big, and I only realised after I had greased the tin that I was using a cake tin instead of a swiss roll tin which is much smaller. The recipe below is for a swiss roll tin and it makes 12 slices. If you have a bigger tin like the one in the video, then double the recipe and cook it for slightly longer.
- 225g plain flour
- 170g margarine, melted
- 30g cocoa powder, sifted
- 170g granulated sugar
- 1 egg, beaten
Pre heat oven 160c.
Grease a swiss roll tin and set aside till needed.
Weigh out the flour, cocoa and sugar in a bowl and mix.
Pour melted margarine onto dry ingredients.
Add beaten egg and mix all the ingredients together.
Pour the mix into the prepared greased tin, flatten into tin and corners.
Sprinkle a little water to the mix and bake for around 15-20 minutes.
Once baked, sprinkle with sugar and cut into slices. Let it cool completely in the tin to harden.