Preheat your oven to 180ºC. Grease your 20cm x 20cm baking tin (or line the tin with foil and grease the foil to allow easy lifting once cooked).
Over a double boiler, melt the chocolate and butter together. In a separate bowl, mix the eggs, sugar and vanilla. In another bowl, sift the flour and baking powder together.
Once butter has melted and it resembles a ganache, take it off the heat, pour in the egg and sugar mix and stir well. Add the flour and stir until combined.
Pour the mixture into your baking tin and top with praline and chocolate shavings. Place in a preheated oven for 25-30 minutes. Allow to cool in the tin and cut into squares.
Recipe by Charmaine Lilje from caterers, Chardonnay Chefs.