1. Preheat oven to 180°C (160°C fan) and butter and flour a 33x23x5cm cake tin.

2. Combine butter, 250g chocolate chips and dark chocolate in a large heat-proof bowl set over a pan of simmering water and melt. Allow to cool slightly.

3. In another bowl, combine eggs, coffee, vanilla essence and sugar. Stir to combine, but do not beat. Mix warm chocolate into egg mixture then cool to room temperature.

4. In another bowl, sift ½ cup flour, baking powder and salt. Stir into chocolate mixture. Toss walnuts and extra chocolate chips in a bowl with extra 1½ tablespoons flour, then stir into the chocolate mixture.

5. Transfer mixture to prepared cake tin, rap sharply on counter to expel any air bubbles and bake for 35mins or until a skewer inserted into centre comes out clean. Do not over bake. Cool completely, then cut into squares and refrigerate.

Recipes Loukie Werle
Styling Kirsty Cassidy
Photography William Meppem