½ tsp vanilla essence
140g self-raising flour
140g plain flour
20g cocoa powder
140g granulated sugar
1 egg, beaten
For the chocolate sauce 100g white chocolate
300ml double cream
100g plain chocolate
Melt butter in a pan and add vanilla essence. In a separate bowl, mix the flour, cocoa powder and sugar. Add the melted butter and beaten egg to the dry ingredients and mix well. Press into a greased baking tin, 15cm x 20cm, and bake in moderate oven, 180ºC/gas mark 4, for about 25 minutes.
To make the sauce, break white chocolate into small pieces and place in a small pan with half the cream. Stir constantly over low heat until smooth.
Repeat in another pan with remaining cream and dark chocolate.
Cut chocolate crunch into portions while still warm. Dredge with icing sugar and serve with the two chocolate sauces.