SERIOUSLY SIMPLE: Revisiting the Tunnel of Fudge
2 cups (240 g) all-purpose flour
2 cups (185 g) confectioners' sugar
1 teaspoon salt
1 cup (175 g) cacao nibs
1 cup (220 g) packed dark brown sugar
3/4 cup (150 g) granulated sugar
5 large eggs
1 tablespoon vanilla extract
Bittersweet chocolate ganache (recipe follows)
1. Preheat the oven to 350 F/180 C/gas 4. Brush the inside of a 12-cup (2.8 L) Bundt pan with melted butter and dust it lightly with cocoa powder. (Use a pastry brush to help distribute the cocoa powder and tap out any excess.)
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