A very dark, rich chocolate biscuit for the true chocoholic, this recipe uses relatively little flour and a lot of chocolate. These will keep well in the freezer, but you may have a hard time waiting for them to thaw before you eat them!
Ended up turning this mixture into a brownie. Had made double quantity as it was to cater for a cathedral function and maybe that was why they weren't staying risen. Tastes good even if it's not pretty (the ones that did end up as biscuits anyway - - they'd rise then shrink right down again) and I'm sure there will be some happy chocolate lovers at the function. - 08 Oct 2013