About this recipe:Since schools no longer serve the rock solid chocolate concrete due to the health risks, I worked long and hard through trial and error to get the nearest possible taste and consistency as the newest school chocolate concrete. This tasty snack is also referred to as chocolate crunch!
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Method Prep:10min › Cook:20min › Ready in:30min
Pre-heat the oven to 180 C / Gas mark 4.
In a mixing bowl, mix the flour, sugar, cocoa and baking powder until a consistent colour.
Melt the butter in the microwave (or a pan if you prefer) then add it to the mixing bowl.
Mix the butter into the mixture so that it is no longer runny.
Beat an egg and add it to the mixture, mix until no longer runny.
Using your fingers (Or a fork), mix it all together until it has a crumble consistency (there may be big chunks, and it may not be very crumbly, but this is fine!)
Grease your tin and put the mixture into it. Pat the mixture down with your hands or a table spoon (Or any other patting tool you can get your hands on...) so that it compacts.
Place in the oven for 20 minutes.
Take it out of the oven and sprinkle with sugar. Leave in the tin for approximately half an hour.
Cut into appropriately sized pieces while in the tin, then use a knife to lever the chocolate concrete off the sides and out of the tin piece by piece. This may cause the first piece to explode, But this is fine and will make it easier to get the rest out.
I hope this recipe was simple enough for everyone attempting it, and if you have any suggestions be sure to let me know :) - Enjoy your chocolate concrete! - After baking store in an airtight container. Best before: 3 days after baking.
I know this from school with some kind of minty stuff (which I improvised using royal icing, peppermint essence, green food colouring and then glucose so it didn't set too hard) and chocolate on top - went down a treat :-) - 22 Jul 2013