Ingredients
| 100g (½ block) koko | |
| 250g butter | |
| 30ml espresso | |
| 6 eggs | |
| 2 cups caster sugar | |
| ½ cup brown sugar | |
| 2 teaspoons vanilla essence | |
| 1 cup coconut flour | |
| ½ teaspoon salt | |
| vanilla ice cream and fudge sauce, to serve |
Koko (traditional Samoan chocolate) is gold here at the shop. I first came across the pacific food gem in 2018 when I visited a friend’s café and immediately fell in love with the raw smoky cocoa nature of this block. In its purest form, koko is versatile and can be used for anything from fudge, chocolate sauce, biscuits, cakes – here we have a koko take on a rich brownie, made with coconut flour and espresso. This dessert can be paired with fresh cream, coconut cream or, as I would like to have it, with a rich vanilla-bean ice cream with warm koko samoa fudge sauce. A brilliant family dessert.
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Instructions
| 1. | Heat the oven to 160°C fan bake. |
| 2. | Line the base and sides of a deep baking tray (30cm x 15cm) with baking paper. |
| 3. | Heat the koko in the microwave for 1½ minutes, then add the butter and heat for 1 minute until completely melted. |
| 4. | Add the espresso, stir, then set aside to cool slightly. |
| 5. | Beat the eggs and sugar until light and creamy, about 7 minutes on high speed. |
| 6. | Add the vanilla, then the koko mixture and mix well. Fold in the flour and salt. |
| 7. | Scrape into the baking tray, making sure it is spread evenly, then tap on the bench to release any air pockets. |
| 8. | Bake for 20 minutes, then tap the tray firmly on the bench until the surface is flat. Cook for another 20 minutes. |
| 9. | When they are cooked they will still have a slight wiggle and a skewer will come out somewhat sticky. |
| 10. | If you want to slice them, leave in the tin until completely cool (I recommend overnight in the fridge) then slice. |
| 11. | If you are eating them warm, use a spoon to serve, as they will be crumbly. |
Recipes & food styling Bertrand Jang / Photography Tony Nyberg