Beat the eggs and sugar using an electric whisk until pale and doubled in volume. Slowly pour in the chocolate mix, folding it in, then fold in the flour, cocoa powder, the 1 tsp espresso and a pinch of salt. Pour into the tin, smooth out, and use the back of a spoon to make nine equally spaced dips in the surface. Divide the condensed milk mixture between them, then use a skewer to swirl it, creating a marbled effect. Bake on the middle shelf of the oven for 20-25 mins until cracked and shiny with a slight wobble in the middle. Leave to cool completely in the tin, then cut into squares. Will keep in an airtight container for five days, or in the freezer for three months.
Crab Cakes with Remoulade
Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced