Instructions: Preheat oven to160 c.

Butter 20cm. x 20cm. x 6cm. glass baking dish. Mix butter, chocolate and coffee powder in heavy medium saucepan and gently stir over a low heat until the mixture is smooth. Cool.

Whisk the eggs in large bowl to blend then add the sugar, vanilla and salt.

Fold in chocolate mixture, stirring very well. Mix in flour, nuts and ginger and mix gently to incorporate all the ingredients.

Pour batter into prepared pan and bake until tester inserted into centre comes out with moist crumbs still attached, about 40 minutes. Remove the pan from the oven and cool on a wire rack.

Cover and let stand at room temperature overnight. Cut into16 squares and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.