Double Chocolate Squares

• wholegrain spelt flour↗250g g

  (or gluten‑free all‑purpose flour)

• cocoa powder↗75g g

  optional gluten‑free

• dark soft brown sugar↗125g g
• Greek yogurt↗125g 0% fat g
• rapeseed oil↗125g g
• maple syrup↗2 tbsp tbsp
• vanilla extract↗1 tbsp tbsp
• egg↗1 large
• baking powder↗2 tsp tsp

  optional gluten‑free

• instant coffee granules↗1 tbsp instant tbsp

  mixed with 350ml boiling water

• dark chocolate↗100g g

  (minimum 70% cocoa), broken into pieces

• maple syrup↗2 tsp tsp
• vanilla extract↗1 tsp tsp
• Greek yogurt↗150g 0% fat g
• walnuts↗16

  coarsely chopped (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas mark 4 and line a 20 cm square pan with parchment paper. Mix the flour, cocoa and sugar, dissolving any lumps of sugar.

2. 2

   Combine the yogurt, oil, syrup, vanilla and egg. Add the wet ingredients to the dry and stir. Add the leavening agent to the coffee, pour this mixture and quickly stir to obtain a homogeneous batter (see tip below). Pour into the pan and bake for 35 minutes, until a skewer inserted in the centre comes out with a few crumbs.

3. 3

   Let it cool in the pan for a few minutes, then transfer to a rack to cool completely. For the glaze, melt the chocolate in the microwave in short 10‑second bursts. Add syrup, vanilla, yogurt and 1 tbsp hot water to thin, if needed. Spread the glaze over the cake surface and let set for at least 30 minutes, then cut into 16 squares. Garnish with walnuts if using. Store for three days in an airtight container at room temperature or up to five days in the fridge.